Hi.K- 



111 















^> 



S^fefe^ 



,^ZS*^ sr— 33S-^s« 



;3>^ r 3?:^> 












Ji> 


-> ■'■■ 


^b^ : 


^g^ 




3>"~>- 







S LIBRARY OF CONGRESS. I 









<fti)ap.. ^."B3-5i\ 






«J3EO>>> 



4403 p 

UNITED STATES OF AMERICA.I 



3»:>;. >■".:>: 






2>^2J>Z2& 



sssosi* >:. 



^5^5 






_J3»! — 










iSCSfr/i^ 



^ ) »2>j 



TREATISE 



ON 

THE CULTURE AND MANAGEMENT 

OF 

FRUIT TREES ; 

IN WHICH 

A NEW METHOD OF PRUNING AND TRAINING 

IS FULLY DESCRIBED. 

TOGETHER WITH 

OBSERVATIONS 

ON 

THE DISEASES, DEFECTS AND INJURIES, IN ALL 

KINDS OF FRUIT AND FOREST TREES; 

AS ALSO, 
AN ACCOUNT OF A PARTICULAR METHOD OF CURE, 

MADE PUBLIC BY ORDER OF THE BRITISH GOVERNMENT. 

BY WILLIAM FORSYTH, F. A. S. & F. S. A. 

Gardener to his Majefty at Kenfingtoa and St. James'. 



to Which are added, 
AN INTRODUCTION AND NOTES, 

ADAPTING THE RULES OF THE TREATISE TO THE 

Climates and Seafons of the United States of America* 



BY WILLIAM COBUETT. 



ALBANY : 

PRINTED FOR AND SOLD BY D & S. WHITING, 

AT'THE ALBANY BOOK-STORE, NO. 4;, STATE-STREET. 

SOLD ALSO BY THOMAS & ANDREWS, BOSTON ; A. & A. STANSBURY, J 

YORK; O. PENN1MAN & CO. TROY ; S. P GOODRICH, UTICAJ J. 

CLOVER & CO. OXFORD, AND H. CHAPIN, CANANDAIGUA. 

I8O3. 



INTRODUCTION, 



ADDRESSED 



To Mr. James Paul, Senior, 

OF BUSTLETON, IN PENNSYLVANIA. 



DEAR FRIEND, 

Uuring the many happy days which I paffed at youif 
hofpitable manfion, my obfervation was occafionaliy direcl- 
ed to the ftate of your orchards, and your method ot culti- 
vation ; and I have not unfrequently perceived, that you, as 
well as other perfons, in the Mates of Pennfylvania, New ? 
Jerfey, and New-York, experienced no fmall diiappoint- 
ment, vexation, and lofs, from the failure in the crops, and 
from the premature death of your fruit trees. The fmall- 
nefs and inferior quality of the fruit of the Peach-Tree, in 
particular, and the fwift decay of the tree itfelf, have, for 
many years paft, been a fubjecl ot general regret in the 
middle (fates of America ; and, it appears to me, that who- 
ever mall firft communicate to you a method of removing 
this evil, will render you no unacceptable fervice. Under 
this perfuafion it is, that I have, for a moment, withdrawn 
myfelf from the noife and ffrife of politics, in order to ad- 
drefs to you a few introductory remarks on a work, which, 
I think, is extremely well calculated to afford you a greafc 
deal of new and ufeful information, on the culture and 
management of thofe trees, which are at once the comfort 
^nd the ornament of your country. 



vi INTRODUCTION. 

The work is, as you wiil fee by the title page, the pro- 
duction of Mr. Forfyth, the King's gardener at Kenfingtoa 
and St. James'. He, fome years ago, made public his 
method of curing difeafed and decayed fruit and foreft trees, 
ior which difclofure, alter a very minute examination, made 
by men of great {kill, his Majefly, at the recommendation 
of both Houfes of Parliament, granted him a reward of four 
thoufand pounds. A fuli account of this examination, to- 
gether with its refult, you will find in the appendix to the 
prefent work. 

During the laft fummer, (1801) I went with a party of 
friends, to be an eye witnefs ot the e fie 6b (of which I had 
heard fucli wonders related) of this gentleman's mode of 
cultivating and curing trees ; and, though my mind had re- 
ceived a ftrong prepofleffion in its favor, what I faw very 
far furpaffed my expectation. Mr. Forfyth, whofe book 
was not then publifhed, did us the favor to fhew us the manu- 
fcript ot it, and alfo the drawings for the plates, which are 
yiow to be found at the end of the work. After having read 
thofe parts of the manufcript, which more immediately re- 
ferred to the drawings, we went into the gardens, and there 
faw every tree which the drawings were intended to repre- 
fent, and of which we found them to be a moil exa£l repre- 
sentation. 

We examined thefe trees from the ground to the top mo ft 
branches ; we counted the joints in the wood, afcertained 
the time and extent of its growth, and, in fhort, verified eve- 
ry facl that the book related. To raife fine flourifhing wood 
from an old cankered, gummy, decayed item; to raife as 
much wood on that ftem, in three years, as could have been 
raifed on the Snefl young tree, in twelve years ; to take the 
rotten wood from the trunk, to replace it with found wood, 
8$ually to fill up the hollows, and, of a mere fliell, to makq 



INTRODUCTION. " vii 

a full, round, and folic! trunk ; all this feems incredible i 
but of all this we faw indubitable proof. The fuperiority 
of Mr. Forfyth's mode of pruning might have been very 
fairly inferred from the abundance and excellence of th£ 
fruit, with which every tree in his gardens was loaded, while 
thofc in other gardens had but a partial and fcanty crop, and 
that much inferior in quality 5 but Forfyth has left the meat 
of no part of his fyftem to be gathered from inference, and, 
therefore, not content with (hewing the effecls of his art by 
the contrafl exhibited between his own garden and thofe of 
other perfons, not content even with this contrail as exhib- 
ited between different trees in his cwn garden, and Handing 
clofe to one another, he has moil fuccefsfully exhibited it 
between different branches of the fame tree. By turning to 
the chapter on Pears, and by referring to plate 7, you will 
fee the portrait of a Pear-Tree, one branch of which we 
found pruned in the common way, and the other branches 
according to the method taught by this book. The fruit on 
the former we found fmall, hard, knotted, and tailing almoft 
as bad as the fruit, which, in America, is called the Choak* 
Pear ; on the other branches, the fruit was large and clear* 
and of an excellent flavor. 

To enter into an analyfis of the feveraj parts of the work 
is by no means my intention. Indeed, all I intend, by this 
introduction, is to call your attention to a work, which, I 
am fully perfuaded, you will find a moil valuable affiflant, 
in your rural p'urfuits. The detail of my remarks, altera- 
tions, and additions, you will find fcattered through the fev- 
eral chapters of the book ; but, I cannot, even here, refrain 
from recommending to your particular notice, the directions 
for planting, relloring, and perpetuating your Apple Orch- 
ards ; for preferving your Peach-Trees from thofe mifchiev- 



vii i INTRODUCTION, 

ous infeas, which now render them fo very fhort-lived ; 
and for the propagating and training of your vines ; on 
which three important heads, you appear to me to ftand in 
need of the very information that is herein communicated. 
That Providence may fmile on all your labors, give 
abundance to your fields and happinefs to your family, is 
the fincere and earnefl prayer of, 
Dear Sir, 

Your moft faithful friend, 

And moft obedient Servant, 
WILLIAM COBBETT,' 



PREFACE 



OF 



THE AUTHOR, 



J. o the many publications that have appeared on the rna : iU 
agement of Fruit and Foreft Trees $ it may be thought 
fuperfluous to add ; and, indeed, lb little am I accufiomed 
to the pra&ice of writing, that I feel no frriall degree of re- 
luftance in offering any thing to public infpe&ion ; but art 
entire conviftion of the advantages to be derived from the 
cbfervations and directions contained in the following pages^ 
joined to the importunity of many of the moil competent 
judges, has determined me to make my method of pruning 
and training, and thefuccefs attending it, as public as pofhble. 

Having long obfcrved the fcanty crops, both on wall and 
ilandard trees, that have followed the uftial mode of prun- 
ing and training, I was led to make many experiments, iri 
order to difcover, if it were poMible, a more fuccefsful 
method. Nor have my endeavors been in vain ; for, after 
following a new mode for feveral years,, I can with pleafure 
affirm, that the quantity of fruit has been remarkably in- 
creafed, and the quality greatly improved. 

I have, in the following pages, {fated rjiany ra£b, to evince 
the utility of the compofkion recommended, and to induce 
others to make a iair trial, which may be done at a very 
trifling expence. 

I only requefl of thofe who entertain any doubts, that 
they will make choice of two trees of the fame kind, as near 
as may be in the fame ftate of health or decay, and having 
equal advantages of foil and fituation ; let the dead, decayed, 
and injured parts be cut out ; then to one of the trees apply 
the compofnion as directed in this treat ife, and leave tl££ 

B 



x PREFACE. 

other to nature : if proper attention be paid to the former, 
no great length of time will be neceffary to mew which 
method ought to be purfued in future. 

I hope the candid reader will pardon me lor dwelling a 
little on this fubjeti. It has been laid, that there is nothing 
new either in the compofition or its application. It is cer- 
tainly true, that compofitions of various kinds have been 
tried ; but no one has been attended with fuch great fuccefs 
as that which is defcribed in the following pages : Indeed, 
they were generally made up in a flovenly manner, and ap- 
plied without properly preparing the trees ; fo that little good 
could have been expecled, even if the compofition had con- 
fided of proper materials. In thefe particulars I am per- 
fuaded, that every impartial perfon will acknowledge that I 
have made great improvement. Former compofitions have 
been made up of loam and cow or horfe-dung, oi bees-wax, 
pitch, tar, chalk, rofin mixed with greafe, gums, &c. It is 
granted, that fuch as thefe may fometimes be of ufe, but not 
in general ; mofl of them being liable to become hard, and 
to crack and peel off. I have tried them all, with but very 
little fuccefs. I have alfo tried a compofition of tarras 
(which is ufed as a cement for building under water:) This 
alfo cracked and peeled off after it became hard. Some of 
thefe compofitions become fo hard, that, infread of giving 
way to the new bark as it is produced, they cut and tear it 
•to the great injury of the tree. 

The compofition which I recommend is not liable to thefe 
inconveniences ; it poffeffes an abforbent and adhefive" 
quality, and is moreover of fuch a nature as not in the leaft 
to hurt the new and tender bark ; for it eafily gives way to 
it and to the new wood as they advance. On apply ina it to 
trees which contain a ftrong acid, fuch as oaks, apple-°trees, 
apricots, &c. when infeaed with the canker, that difeafe 
may be feen oozing through the compofition and adhering 
to the outfide, like copper duft, or ruft of iron, and may be 
eafily rubbed off with the hand. This appearance I never 
could obferve on the application of any other compofition ■ 
which confirms my belief that it aa S as a ftrong ftimulant.' 

When the wounds in fruit trees are fo large as not to heal 
dp in the courfe of a twelvemonth, I renew the compofition 



PREFACE. xi 

annually, which, on its application, invigorates the trees, 
and feems to have the fame effect on them as a top-drefling 
of dung has on land. 

I have been folic ited by fome of my friends to add a chap- 
ter on forcing grapes, peaches, and nectarines; and to give 
a defcription of a houfe for that purpofe ; but as it would 
fwell the book to too great a fize, and as the fubjeft is fully 
treated of by many others, it feems unneceflary to fay any 
thing farther here, than jutt to obferve, that the method of 
pruning and training recommended in this book, is equally 
applicable to trees in a forcing-houfe as tothofe on a natural 
wall. When vines are trained ftraight up the raiters of hot- 
houfes, they throw out a few eyes only at top, and all the 
reft of the branch becomes naked .; but when trained in a 
Terpentine manner, they break equally. 

Dwarf peaches and nectarines planted in the pits of forc- 
ing houfes fliould be trained horizontally; in which mode 
they will produce much more fruit than when they are 
trained fan-fafhion. 

It muft be obferved, that the directions, &c. in the fol- 
lowing pages are calculated tor the neighborhood of Lon- 
don ; it will, therefore, be neceflary to make allowance, in 
other climates, for the earlinefs or latenefs of their feafons, 
both with regard to the time of fruit being in perfection, and 
alfo for planting, pruning, &c. 

For the information of thofe who are not acquainted with 
practical gardening, the following explanation of what is 
called heading- down is given. 

When young trees are planted out from the nurfery, as 
foon as they begin to break in the fpring, they are cut down 
to three or four eyes, according to their ftrength, to furnifh 
them with bearing wood : If this were not done, they would 
run up in long naked branches, and would not produce one 
quarter of the fruit which they do when this operation is 
properly performed. The fame holds good in heading all 
kinds of old trees. 

An opinion prevails, particularly in thofe parts where ap- 
ple-trees are cultivated to any confiderable extent, that trees 
never bear well after heading-down, and that it frequently 
kuls them. This may, no doubt, fometimes happen when 



xu PREFACE. 

they are improperly headed- down all at once, by giving a fud- 
den check to the fap, the few weak (hoots not having flrength 
to draw up what is fupplied by the roots ; and moreover, 
not being capable of Sheltering one another, they ate chill- 
ed bv the cold, and fo rendered at iealt unproductive, if they 
are not totally killed. But. if heading were done gradually, 
that is, if every other branch all over the tree were headed at a 
proper length, cutting as near to thofe parts where the (hoots 
appear as poflible, in the month of February or March, or 
even as late as May ;* in the courfe of the Cummer they 
would throw out fine long (hoots. Thefe fhould. not be 
ihortened the firft year, unlefs it be neceflary to fhorten a 
fewJo fill up the head of the tree with bearing wood, and 
that fhould be done in the following fpring ; cutting them 
to fix or eight inches long, according to their flrength. ' In 
the next fpring after the firft branches are headed, the remain- 
ing old branches may be cut out ; and thefe will foon fill 
the head of the tree with fine bearing wood. In three years s 
if properly managed, trees, fo headed will produce a much 
greater quantity of fruit, and of a better quality than they 
Sid before the operation was performed. 

* In the Middle States of America this operation foould never be per- 
forsnsd till the middle of March, and net later than the 20th of ApriU 



TREATISE 

ON 

THE CULTURE AND MANAGEMENT 

OF 

FRUIT TREES, &c. 



CHAPTER I, 



OF APRICOTS.* 

different Sorts defcribed — Planting and Heading — The Mm- 
agement of decayed Trees — Pruning of Apricots, and koto to 
Jhelter them from cold. 

JL he Apricot, Ave are told, eame originally from Armenia 
whence it takes the name of Armeniaca, and was introduced 
into this country in 1,562. 

Linnaeus, according to the Sexuel Syftem, arranges it ip, 
the twelfth ciais, lcofandria Monogynia ;i and comprehends in 
the genus Primus, the Apricot, the Cherry, and the Bird-Cher- 
ry ; making them only different fpecies of the fame genus. 

Although the above-mentioned plants are arranged under 
the fame genus, yet the Cherry and Plum v/ill never take upon 

■? We fhall enumerate, under their refpeftive beads, the principal forts 
of fruil that are propagated in this country ; with the time of their ripening, 
as near as poflibie It is to he obferved, hovyever, that the diverfity of fes,- 
ions, together with that of foil and fituation, will fometimes make a month 
of difference in the ripening of the fruit. 

f Mofl of cur eatable fruit s are arranged under this dafs ; and it is re» 
'inarkabie, that there is not ans poifonous fruit to be found in it. 



24 TREATISE ON THE CULTURE AND 

each other, nor the Apricot upon the Cherry ; but the Apricot 
will take upon all forts of Plums, except the Bruffels. 

The Names and Qualities of Apricots commonly cultivated in 
England, with the Time of' their Ripening. 

1. The Mafculine. This is a fmall roundifh fruit. It is 
the earlieft of all the Apricots, ripening about the latter end of 
July, and is chiefly efteemed tor its tart tafte ; when fully ripe, 
it is of a red colour towards the fun, and ot a greenifh yellow 
on the other fide. 

2. The Orange. This is pretty large, but rather dry and 
infipid, and fitter for tarts than for the table. It is of a deep 
yellow colour when ripe, which is about the latter end of Au- 
guft. This is confidered as the beft for preferving. 

3. The Algiers. This is a flatted oval-fiiaped fruit, of a 
ftraw colour, juicy and high flavoured. It ripens about the 
middle ot Auguft. 

4. The Roman. This is larger than the Algiers, round- 
er, ot a deep yellow, and not quite fo juicy. It is ripe about 
the middle or latter end ot Auguft. 

5. The Turkey. This is a larger, and of a deeper colour, 
than the Roman ; its fhape more globular, and the flesh firmer 
and drier. It ripens about the latter end of Auguft. 

6. The Breda (brought from thence to England) is orig- 
inally from Africa. It is large, round, and ot a deep yellow 
colour; the flefh is foft and juicy. This is an excellent fruit, 
efpecially if ripened on a ftandard. It ripens about the latter 
end ot Auguft. 

7. The BrufTels. This is held in very great efteem on 
account of its bearing fo well on ftandards, or large dwarfs. 
It is ot a middling fize, red towards the fun, with many dark 
fpots, and ot a greenifh yellow on the other fide. This has 
a brifk flavour, is not liable to be mealy or doughy, and is pre- 
ferred by many to the Breda ; but when the Breda is planted 
as a ftandard, the fruit is more juicy and of a richer flavour. 
This ripens in Auguft on a wall, but not before the latter end 
ot September on ftandards. 

8. The Moor Park, called alfo Anfon, Temple, and Dun- 
more's Breda. This is a fine fruit, and ripens about the latter 
end ot Auguft. 

9. The Peach Apricot. This was introduced fromParis, 
by his grace the Duke of Northumberland, at Sion-houfe, in 
11767. It is the fineft and largeft ot all Apricots, and is gener- 
ally thought to be the fame as the Moor Park ; but upon a 



MANAGEMENT OF FRUIT TREES, &c. i$ 

minute examination the leaves will be found to differ. It rip- 
ens in Auguft. 

10. The Black Apricct. This has been very lately in- 
troduced, by Sir Jofeph Banks, from France, in which coun- 
try it is highly eileemed. 

The trees that Sir Jofeph planted at his feat in Spring 
Grove, near Hounflow, bore fruit laft feafon, for the firfttime 
in this country ; but, in confequence of the wet and unfavour- 
able weather, it did not arrive at perfection.* It ripens about 
the fecond week in Auguft. ' 

To thp foregoing may be added ; 

The Great Apricot, The Dutch Apricot, 

Holland ditto, Grover's Breda, 

Provence ditto, Perfian, 

Alberge, Royal Orange, 

Angumoife, Tranfparent, 

Blotched- leaved,^ Portugal Apricot, (a fmall 

Nancy Apricot, (a fine fruit.) 
large fruit,) 

For the accommodation of thofe who have fmall gardens 3 
and yet wifh to have a regular fuccefhon of fruit, we fliall 
give abftraQs of the larger feleftions ; retaining thofe kinds 
only which are beft adapted for that purpofe ; and of which 
one or more trees of a fort may be planted, according to the 
fize of the garden, or the demand of the family. 

A SeleBion of Apricots for a fmall Garden, 

The Mafculine, the Roman, the Orange, the Breda, and 
the Moor Park. 

Of the Planting, Pruning, and Training of Apricots. 
The beft time for planting Apricots is in Autumn, as fooR 
as the leaf begins to fall. The perfon who goes to the nurfery 

* I have had the honour of paying Sir jofeph a vifit at Spring Grove, 
where I had the pleafure of fading one of thefe Apricots ; and I think it wil! 
prove an acquifition well worth cultivating. The black colour of the fruit 
may, perhaps, prejudice fome perfons againft it ; but the flavour, in my 
opinion, is very good 9 and if it be confidered, that the wood of 1799 was not 
well ripened, owing to the wet feafon, there is little doubt, that, next year, 
if the feafon fhould be favourable, the flavour of the fruit will be greatly im- 
proved, and continue improving till the tree comes to maturity. The fcant- 
inefsof the prefent crop of Apricots, Peaches, Nectarines, &c. may be attri- 
buted to the wood not being propeily ripened laft year. 

In Mayer's " Pomona Franconia,' 5 will be found a very good fieure of 
the Black Apricot, called alfo the Alexandrian Apricot. ° 



i& TREATISE ON THE CULTURE AND 

for .lie plants mould make choice of thofe which have the 
jfrongeit and cleaned items J and if he can procure fuch as 
have been headed down, (to ufe the phrafe of the nurfery- 
men) of two or three years growth, they will bear and fill the 
walls much fooner than thofe which have not been fo treated. 
He mould make choice of trees with one ftem ; or, if they 
have two, one of them mould be cut off; for by planting thofe 
with two ftcms the middle of the tree is left naked, and, of 
courfe, one third of the wall remains uncovered. 

I know that it is the praclice of many to make choice of 
trees with the fmalleft fteras ; but thefe always produce weak- 
er fhoots than the others. 

On preparing the Borders. 41 ' 

If the borders wherein the trees are to be planted be new, 
they mould be made two feet and a half, or three feet deep, of 
good light frefh loam. If the trees are to be planted in old 
borders, where the earth has been injured by the roots of the 
former trees, it will be necefiary to take out the old mould at 
lead three feet deep, and four feet wide, filling up the hole 
with frefh loam, and taking care to plant the trees about eight 
inches higher than the level ot the old border, to allow for the 
finking of the earth, that they may not be too deep in the 
ground ; but this will be more fully treated of in the chapter 
on Pear-trees. 

When the trees are planted, they mould by no means be 
headed down till they begin to throw out frefh fhoots. Strong 
trees mould be cut a foot Irom the ground ; and thofe that are 
weak, about half that length. 

' In backward feafons, they fhould not be headed down fo 
early ; never until the buds are fairly broken ; always obferv- 
ing to cut Hoping towards the wall, and as near to an eye as 
pofhble, that the young leading fhoot may cover the cut ; [See 
Plate 1. JFig. i.~j which operation fhould be again performed 
in the next March or April. f The moots that are then thrown 
out muff be trained horizontally, to cover the wall. The num- 
ber of thefe to be left out ought to be from three to fix on each 

•" The American reader will not readily know what is here meant by the 
"JVord Borders; it is therefore ncceffary to obferve to him, that the finer kinds 
of fruit trees arc, in England, trained againft walls, and tiiat there is general- 
ly a walk goes round the garden, running in a parallel line with the wall, at 
She diftance of about ten feet from it ; the fpace between the walk and the 
wall, is called the Border; fo that, when the author fpcaks of the foil and 
tillage of the Borders, he is merely fpeakingof the foil and tillage of the laad f 
in which the feveral trees are, or may, be planted. 

•1- The fame feafoa will do for the Middle States of America. 



mana6evient dp fruit trs.es, fe kf 

tide, according to the ftrength of the main (hoot ; taking card 
to rub oft, with the finger and thumb, the fore-right (hoots all 
Over the tree, ekcept a few which may be wanted to fill up the 
Wall, neat* the body of it. [See Plate i. Fig. i.*] 

la the fecond year, the horizontal fhoots muft be fhort- 
ened in the fame manner, according to their growth ; arid fo 
on every year till the wall fhall be completely covered front 
lop to bottom. 

It is a frequent practice with feme gardeners, to he.:u\ 
down the trees at the time of planting; which very of'teri 
proves raiai to therrt, 

Of old and decayed Trees. 

When a tree becomes thin of bearing wood it will be 
beceflary to cut .down the whole of it, as near to the place 
where it was budded as poffible ; remembering always to cut 
at an eye or a joint. If there mould be any young flloots ori 
the lower part of the tree, it will be proper to leave them, 
training them horizontally, which will check the flow of die 
Jap, and thereby render them much more fruitful. 

Very frequently, when large branches have been cutoff 
in a carelefs manner, and the Wounds left to nature, the whole 
tree is ihfecled with tlie gum and canker ; which, it not check- 
ed, will in a fhort time totally ruin it. 

The bed remedy in this cafe is, carefully to pare off the 
tarikered part of the bark with a knife, or other convenient in- 
Rrurrient. You will frequently find the white inner bark in~ 
iecled, which muft alfo be cut away, till no appearance of in- 
fection remains; this may be eafily known by the brown of 
black fpots, like dots made with a pen, of which not one muft 
be fuffered to remain. 

All the branches fo cut and pared fhoul-d be immediately 
covered with the compofition in a liquid (fate ; the preparation 
and application of which will be particularly defcribed in arji 
other place. 

When trees are iri i very bad condition, they fliould be 
cut in a partial manner, taking off the worft branches fhff, par- 
ticularly thofe in the middle of the tree, always cutting as near 
to the gtalt as poffible ; or every other branch may at ftrfi be 

* The directions w*>ich are given for trees agnlnft a wal'j will apply, v/'uh 
equal fofce, to ftandard trees, except that the items, or tmuks, > i thefe latter 
fhould be higher, and, confequentiy. thty fhould not beheaded dofrn fo r!e*ai 
the ground. The Apricots, which i have teen in America, aie hard, and not 
above one-third part as large as the fame fruit in England, a difference which 
is eatUely offing to want cf attention to riues ftich as are here JiiJ dowu. 



3 8 TREATISE ON THE CULTURE AND 

taken out, leaving the red to bear ; by which means there will 
be a fupplv of fruit while the other parts of the tree are reno- 
vating. It fhould be remembered, however, that all the cank- 
ered bark muit be cut off without lofs of time; otherwife the 
new wood will be inlecled. 

Old trees thus headed down will fometimes throw out very 
flrong and vigorous ihoots, which it may be neceffary to top, as 
it will caiife them to throw out fide-fhoots ; but they mould nev-. 
«r be fuffered to have any fore-right fpu-s, except little dugs. 
The topping fhould be done in the beginning of June, which 
will caufe the tree to produce fine bearing wood for the next 
year. Thofe trees mud be pruned in IVLrch following,* fhort- 
enino; the fhoots from fifteen to fix inches, but according to 
their flrength, always leaving the ftrongeil fhoots longed. 

Wherever the knife has been ufed, the compofmon rauft 
be immediately applied. 

I have a great difiike to Autumnal pruning of fruit trees ; 
of all kinds of (lone fruit in particular ; tor by pruning at that 
feafon you feldomfail to bring on the canker ; and no fruit 
trees are more liable to this difeafe than the Apricot. The rea- 
fon is obvious : The great acidity in thefe tiees, the expofure 
of the wounds, and the dormant {fate of the fap, pre-difpofe 
to mortification ; whereas, in fpring, when the fap is beginning 
to flow, and will follow the knife, the lips will quickly grow. 
If the branches are Imall, a frelh bark and frefh wood will in 
one feafon completely cover the wound ; but if large, a time 
proportionate to their fizc will be occupied ; this procefs, how- 
ever, is manifestly much accelerated by the application of the 
compofition, which excludes the air and wet from the air and 
fap vefiels of the tree. 

Of the Sorts. 

The Breda is the bell: and richefl; flavoured for a Hand- 
ard, although the Bulfels is frequently preferred. 

The Breda, the Bruflels, and the Moor- Park, fhould al- 
ways be planted on an Eait or Well afpeft. Others may 
have a South afpe£t.t 

* The latter e rid of June and March lhould be taken, in America for this 
hufinefs. I will here ohferve, once for all, that I confine my obfervations to 
the Middle States of the Union. 

t Apricots bear pretty well 33 frandaids, even in England, and it cannot 
!>e fuppot'ed, that, if the above directions were well attended to, they would 
not produce great quantities of fine fruit in America. 



MANAGEMENT OF FRUIT TREES, &c. 19 



CHAPTER II. 



OF PLUMS. 



Different Sorts of Plums cultivated in England— Of Plant- 
heading and training them — Of Standards in Orchards, and 
Dwarfs in Gardens — The Management oj old decayed Trees. 

JL he Plum is generally fuppofed to be a native of Afia, and 
the Damafcene to take its name from Damafcus, a city of 
Syria. 

This Genus of Plants is arranged by Linnaeus in the 
twelfth clafs of his Syilem. 

The Names and Qualities oj thofe Plums which are commonly 
cultivated in England^ with their Time of ripening. 

1. The Jaunhative, or White Primordian, is a frnall 
plum, of a yellow colour, and mealy. It ripens in the latter 
end of July, or beginning of Auguft. One tree will be fuf- 
ficient ior a garden. 

2. The Early Damafk, commonly called the Morocco 
Plum, is middle-fized, and the flefh good. It ripens about the 
beginning of Auguft. 

3. The Little Black Damafk Plum is a rich fruit, a good 
bearer, and is ripe about the latter end of Auguft. 

4 The Damafk Violet of Tours. This is a fine rich 
plum of a bluifh colour, and is ripe in. Auguft. 

5. The Red Orleans Plum is large, oi a rich juice, and is 
ripe in the latter end of Auguft. 

6. The Fotheringham is an excellent plum, of a dark red, 
and the juice rich ; there is hardly any plum that excels it. 

7. The Blue Perdrigon Plum is of a very good tafte, and 
ripens in Auguft. 

8. The White Perdrigon Plum is a pretty good fruit, and 
has a fweetifh tafte mixed with tartnefs. It ripens in the be- 
ginning ol September. 

9. The Red Imperial Plum, or Red Bonum Magnum, is 
a great bearer, and moftly ufed for baking. It is ripe aboue 
the latter end ot September. 



90 TREATISE ON THE CULTURE AND 

to. The White Imperial Bonum Magnum, or Egg Plum, 
White Holland, or Mogul Plum, is a large fruit, and, like the 
red, mofliy ufed (or baking. This is a great bearer, and rip- 
ens about the beginning of Q&ober. 

li. La Royal is a fine plum, equal to the Green Gage s 
but a fhy bearer. It is of a yed colour, and ripens in the lat- 
ter end of Sepiember. 

12. Little Queen Claudia is a fmall iich fruit, ripe m 
September. 

13. Large Queen Claudia, or Dauphiny. This is, ?.r. ex- 
cellent plum, of a yellowifh green, and ripens about the be-j 
ginning of Oclober. 

14. The Green Gage Plum* is of an exquifite tafie, and 
eats like a fweet meat. Its colour and bze fufficiently diftinguilbj 
it from any other. It ripens in Auguft and September. 

15. Draps d'Or is a good plum, and a plentiful bearer., 
It is ripe about the latter end of September. 

10. The Chefter Plum is rich, and a great bearer. It is 
sripe about the latter end of September. 

17. The Apricot Plum is large and fweet, and is ripe in 
the beginning of Qflober. 

18. The Maitre Claud is a large round whitifh plum j 
the juice is very brifk, though fweet. It is accounted among 
the belt white plums that we have, and ripens about the be- 
ginning of prober. 

19. The Myrobalans, or Cherry Plum, is a middle-fix- 
ed fweet fruit, and ripens about the beginning of September, 
This plum is frequently planted for ornament, as it bloffoms 
early. 

20. La Mirabeile, of an amber colour, and final 1, is full 
of juice, and excellent for fweetmeats. It bears well, and is 
ripe about the beginning ol September. 

21. The Brignoie Plum. This is efteemed the bell plum 
of any for fweetmeats : the flefh is dry, but of a rich flavour. 
It is ripe about the latter end of September. 

2>. The Red Diaper Plum is large, and of a very high 
flavour. It ripens about the beginning of September. 

23. The Saint Catharine. Plum is one of the beft, and is 
much ufed for confectionary ; it is alfo very good for the ta- 
ble, having a rich fweet juice; and is a good bearer, hanging 
the longeft of any upon the tree. I have had them in gather- 
nig fix weeks. It ripens about the latter end of September. 

24. The Imperatrice, or Emprefs Plum, has an agreeable 
Savour, and ripens about the. middle of October." This is one 

* Th?rc srr fever&l varieties of this plum, ans? all goq$» 



MANAGEMENT OF FRUIT TREES, &c. si 



of the latefl. plums, and (hould not be gathered till it begins 
to fhrivel ; it will then eat like a fweetmeat, and make a. great 
addition to the table in the latter endoi Qcloberand beginning 
of November. 

25, Monfieur's, or the "Wentworlh Plum, is a large fruit 
refembling the Bonum Magnum. It ripens about the begin- 
ning or October, and is good tor preferving, but too iharp to 
be eaten raw.. 

26. The Winefour, a Yorkfhire plum, is one ot the heft 
for preferving. It is ripe in Oclober, 



Admirable, 

Black Damafeene, 

$lack Pear, 

Blue Mafchlefs, 

JDamas noir de Tours, 

t)on Carlos's, 

Double-flowered, 

J^rly Blue Primordian, 

Early Red Primordian, 

Early Amber, 

£arly Tours, or Precoce 

de Tours, 
Early Violet, 
St. Julian, 
Semina, 

Small White Damafeene, 
Spanifh Damafeene, 
Striped-leaved, 
True Prune, 



To the above may be added : 

Early Orleans, 

Fine Early Plum, 

Jacinthe, or Hyacinth, 

Koa's Imperial, 

La Prune SuifTe, 

La Prune valeur Valentia^ 

Matchlefs, 

Maugeron, 

Mufcle, 

Perfian, 

Red Queen pother, 

Royal Pea, 

Royal Dauphin, 

Verte-dock, or Verdock, 

Whitton, or Nutmeg, 

White Bui lace, 

White Orleans, 

White Pear, 

White Perdrigon. 



A Seh.&ion of Blums Jbx a f mill Garden. 

The Jaunhative ; Early Damafk ; the Orleans; La Roy ? 
al ; Green Gage (different forts ;) Draps d'Or; Saint Catha- 
rine; and Imperatrice. The Magnum Bonum for baking, 
and the Winefour for preferving. 

On the Choice, Planting, pruning, &c. ofPli{??i-Trees. 

When you choofe your trees, let the fame directions be 
obferved as in the choice of Apricots. Choofe clean flraight 
plants with fingle (Jems ; as thofe with two never make hand- 
iome trees for walls or ifandards. Manage the border as be- 
fore directed for Apricots ; digging the holes the fame width, 
and depth, an,d loofening the bottom ; then fill up the holes 



#S TREATISE ON THE CULTURE AND 

with fine frefh loam, or the mould that was iifed the preceding 
year tor melon and cucumber beds ; and be careful to keep 
the mould a proper height above the border, and the roots of 
your trees as near the furface as poffible, fpreading them hori- 
zontally. If there are any tap-roots they mould always be cut 
off, as mould alfo the fine hairy roots, as they are liable to get 
mouldy and rot, and thereby bring on a putrefaction of the 
mould about the root of the tree. If the roots are not fpread 
near the furface of the ground, it will prevent the fun and air 
from penetrating to them ; and the fruit, of couife, will not 
have fo fine a flavour. 

Never cut the ftemsof young Plum-trees when fufi plant- 
ed, but leave them till the buds begin to break ; then you may 
bead them down to five or more eyes, always obferving to 
leave an odd one for the leading fhoot : remember to cut (lop- 
ing towards the wall, and as near to an eye as poffible. Thus 
managed, the fhoots will foon fill the wall with fine wood. If 
you find that fome of the fhoots are too luxuriant, you may 
pinch the tops off with your finger and thumb, about the be- 
ginning of June in the firfi year after planting ; by doing which 
you will obtain plenty of wood to fill the bottom of the wall. 
A great deal depends on the fir ft and fecond year's manage- 
ment of your trees. 

The diftance from each other at which Plum- trees fhould 
he planted againfi a wall depends on the height of the wall. If 
ihe wall be ten feet high, which is the common height, they 
may be planted at eight yards diftance from tree to tree ; but 
if the wall be twelve feet high, or more, feven yards will be 
Sufficient. For my part, I prefer a wall of ten or twelve feet, 
which will be found high enough, if the branches are trained 
horizontally ; by which means your trees will be much more 
fruitful, and not grow lo luxuriantly. 

By training an upright fhoot on your Plums, as directed 
for Pears, you will get fine kind (hoots from the fides. The 
leading fhoot fhould.be fhortened, leaving it from one to two 
leet long, according to its ftrength. II the leading fhoot be 
very ftrong, you may top it twice in the fummer, as direcled 
lor Pears, and at the fame time that you top them ; repeating 
the fame every year till the wall is filled to the top. I would 
always recommend, where it is convenient, to allot one wall 
for Pimm and another for Cherries, as they always thrive bed 
by the mf elves. 

As you will have Plum-trees to fpare, that were planted 
between Pear-trees, when they begin to meet, they fhould be 
planted againfi another wall, or planted cut. as Dwarf Stand- 



MANAGEMENT OF FRUIT TREES, &c. 23 

ards. Thofe which you intend (or Standards fhould be pre- 
pared in the following manner. The year before you mean to 
transplant them, cut in the fide {hoots at different lengths, from 
one foot to three, according to the fize of the trees ; differing 
them to grow rude all the fummer, neither nailing-in nor cut- 
ting the fide and fore-right (hoots. Some time during the win- 
ter open the ground round their roots, and cut in die firong 
ones (which will caufe them to put forth fine young fibres;) 
then fill in the earth. In the following autumn, or during the 
winter (the fooner the better,) you may tranfplant them out as 
Standards.* If you intend to plant them again ft a wall, never 
cut the fide-fhoots, but only the roots ; by this method the 
trees will bear fruit the firft year after tranfplanting, and there 
will be a great faving of time and money. I have often tranf- 
planted old Plum-trees that have been headed down, that have 
made very fine roots, which I have divided, and thereby ob- 
tained four or five trees from one, cutting them fo as to form 
them into fine heads. Some that were tranfplanted in 1798, 
were in full bloffom in 1799, producing fome fruit, and this 
year (1800) bearing a full crop. 

The ground in the borders and quarters where frefh trees 
are to be planted mould be well trenched, two fpits deep at 
leaft, to give the roots room to run into the frefh- ftirred 
ground. 

When you plant trees without flirring the mould, they 
feldom thrive well. 

"When Plum-trees are planted for Standards in an orchard 
which is to be kept for grafs, they fhould be in rows at the dif- 
tance ot twenty yards from each other. t If in the kitchen gar- 
den for Standards, I would always recommend the planting- ol 
Dwarfs. You may train the tree up to have a ftem of about 
three feet high, at the diftance of feventeen yards. It the 
garden is laid out with crofs- walks, or foot-paths, about three 
ieet wide, make the borders fix feet broad, and plant the trees 
in the middle of them. In the Royal gardens at Kenfing- 
ton, which are very long and narrow, and where the winds 

* In tranfplaming of trees, especially large ones, I confider it to be of 
great ccnfequence, ih:t they be placed in the fame povition (that is, having 
the fame parts facing the lame points of the compafs) as formerly. If you 
take notice when a tree is cut down, you will find ihat three parts in four of 
the growth are on the Ncrsh fide. 

+ The directions contained in this paragraph exadlly apply to America ; 
but almeft ail the rules relative to planting and pruning wall trees apply 
equally to ftar.dards ; and as the author has, in general, given his direclior.3 
in fpeaking of wall-trees, the American reader will be careful not io overlook 
them, merely btcaufe they are not repeated in fpeaking offtacdatd tweft 



64 TREATISE ON THE CULTURE AND 

are very hurtful, I have planted two rows of Apple-trees, in- 
termixed with other fruit trees, alternately, one row ori each, 
fide of the middle walk (which funs the whole length of the 
garden,) at the diftance of feventeen yards from" each other. 
1 have alfo made crofs-walls of three feet broad, at the dif- 
tance of feventy vards, with borders on each fide fi>: feet 
wide, having two rows of trees in each border, about twelve 
or fourteen feet afufider. Thefe Dwarf trees are very ufeful 
in breaking the force of high winds, and are at the fame time 
of fuch a height that a man Handing on the ground may gath- 
er the fruit. As Plum-trees may be planted in the fame man- 
ner, and for the fame purpofe as the above, you can have the 
quarters clear for crops tor the kitchen, and a free air will be 
admitted, which you can never have if you plant Efpaliers : 
Dwarf Standards can be kept to what fi^e you pleafe ; they 
look much handforner than Efpaliers, arid produce a greater 
quantity of fruit. 

On pruning and irejloring old and decayed Plum-Trees. 

I have lefiored Plum-trees, fome of which were fo fat 
decayed as to have only from one to two or three inches of 
bark left ; they are now completely filled up with found wood,' 
with large heads, which at four year's growth filled a wall fix- 
teen feet high, and are at this time full of fine fruit ; fome of 
the ffems are feveral inches in circumference, bearing treble 
the crops produced by young trees that have been planted 
three times as long as they have been headed down. 

Where the trunks are become hollow, 1 always cut Out all 
the loofe rotten parts, and alio examine the roots, cutting off 
what is rotten, injured, or decayed. This method fhould be 
purfued with all hollow and decayed trees ; and,,it properly- 
executed, they may be fo completely filled up, as fcarcely to 
leave a mark behind, even wjaere the wood is totally decayed.* 

I have had {hoots from Plum-trees which have been head- 
ed, that have grown upwards of feven feet long, and as large as 
a walking-ftick, in one fummer ; this fhould never be iuffered ; 
but they fhould be pinched off with the finger and thumb, m 
the beginning of June ;t clofe to an eye or a bud ; unlefs the: 
Wall be filled up to the top ; in which cafe they fhould neve- 
be cut while they continue to bear handfome fruit. Before they 
begin to ceafe from bearing, you muff always begin with ihort- 
ening every other moot, leaving them only from fix inches te» 

* Aftoni&ing as this really is, I was witr.efj of the truth ©f the ftate-i 
JsiSnt. 

f The middle, or latter end of Juae> for America'. 



MANAGEMENT OF FRUIT TREESS, &c. 2,5 

fe foot long, and nail them in till the fecond year, taking care to 
rub off the fuperfluous and ilrong fore-right (hoots ; by that 
time they will begin to bear; then cutout the others that have 
done bearing: By this method you will keep the trees in a 
flourifhing itate. When the branches are thus managed, they 
will frequently throw out fmall dugs, or fore-right lhouts, a- 
bout an inch or two long, which will flower next year. They 
fhould never be (horteried till aher the fruit is fet and become 
about the fize of a large pea ; by that time the leaves will have 
covered the f rUit, and be able to protect it from the inclemency 
of the weather. You may now fhorten thefe (hoots clofe to 
the fruit, which will leave them from one to two inches long*. 
This method I have praftifed with great fuccefs for feveral 
years. By leaving thefe fhort fore-right (hoots, the fruit is 
protefted till it is out of danger of being killed by the froft, or 
ilunted by the cold north and north- well winds that happen 
about the latter end of March and beginning of April. The 
cold chilling rain and fnow, which are a!fo very injurious to 
the fruit, will be thrown out by the branches {landing out from 
the trees. I, by no means, like to fee fpurs (landing out from 
the wall ; for they are always fure to be injured by the froft 
and cold winds. [See Plate 2. Fig 2.] When the (hoots are 
left naked, I have often feen the plums turn yellow, and drop 
after they have grown to a confiderable fize, fiom their being 
expofed to the cold frofly winds and rain. PJums ate more 
tender than any other fort of fione fruit, owing to the flower* 
cup dropping fooner than that of the Pe.iches, and NefrarineSj 
&c.* They are very liable to decay, after cutting off large 
limbs or branches, which always brings on the gum and cank- 
er, if it be left to Nature to perform the cure. I would, there- 
fore, recommend the application of the compofition (in the 
fame manner as directed for other forts of fruit trees) to every 
fhoot where the knife touches, as foon as the trees are cut. 

It you wifh your fruit to be large and fine, you mull take 
care to thin it where it is too thick ; but that mud not be done 
too foon, left it fhould be pinched by the cold. The fruit 
ought to be of the fize of a fmall marble, and well (heltered 
by the leaves, before you attempt to do this. Never pull off 
the leaves that fhelter the fruit, till it is full grown and be- 

* Some of the dire&ions here given apply exclufively to wall-trees ; but 
if the manner of pruning heie recommenced were obferved i.i America, the 
fruit of the PJtnn would be much larger, finer flavoured, and in greater abun- 
dance than it now is, Mr. Foriyth prunes hisitandards by the help of a doll* 
hie ladder, which might alfo be done in America. 

D 



o6 ■ TREATISE ON THE CULTURE AND 

gins to turn. This will be more fully treated of, when we 
come to the management ot Peaches and Nectarines. 

I have taken up feveral old trees from the walls, when 
they have grown too near each other, and planted them out as 
Standards, at the fame time fhortening their branches to torm 
handfome heads, which are now lull ot fine fruit. Thefe 
trees would, by any other per ton, have been thrown to the 
fagot- pile.* 

* Several of thefe frees 1 faw, in 1800, loaded with fruit fo heavily as 
to require props to fupport the branches. The o!d (tumps, out of which Mr. 
Porlyth had brought t he new and pacific branches, preferved their crooksd 
and cankered ihipe, while the new wood was extremely luxuriant and clear. 
The fame I oblerved with refpeel to pears, appies, and oilier fruit trees, which 
were bending under the weighr of their fruit, while, in the neighbouring gar- 
dens, though only on the other fide of the wail, the owners had hardly fxuit 
enough for their tables. 



MANAGEMENT OF FRUIT TREES. &c. 



CHAPTER III. 



OF PEACHES. 



v5» 



Different Sorts of Peaches defcribed — Of the Soil— Of Planting 
Heading, Pruning, and Training — Method of making lnci~ 
fions — Of Covering Peach-Trees, Watering, &c. 

J. he Peach, Perfica, is a native of Perfia, and was introduc- 
ed from thence into Europe. It belongs to the twelfth clafs of 
Linnaeus. 

The following are the Sorts cultivated in this Country. 

[N. B. Thofe marked with an Afterifk (*) adhere to the 
Hone, and are, by the French, called Pavies, and by the Amer- 
icans, Cling Stones,] 

i. The White Nutmeg Peach. This peach is fmall,and 
the juice fugary. It is only efteemed as being firft ripe. It 
is in eating in July, and foon grows mealy. 

2. The Red Nutmeg is a great bearer, and valued for its 
early maturity. It is of a bright vermilion colour, and has a 
fine mufky tafte. This peach is much efteemed, and ripens 
about the beginning of Auguft. 

3. The Early Avant has an agreeable flavour, and ripens 
in Auguft ; but is apt to be ftringy. 

4. The Small Mignonne is very red on the fide next the 
fun, and the flefh has a rich vinous juice. It is ripe about the 
middle of Au guft. 

5. The Anne Peach (which is faid to have taken its 
name from Mrs. Anne Dunch, of Pufey, in Berkfhire, where 
it was firft raifed) is a fine early fruit. It is ripe about the mid- 
dle or latter end of Auguft. 

6. The Royal George Peach comes in foon after the 
former ; the flower is large and white ; the fruit of a dark red 
towards the fun, and full of a fine rich juice. It is ripe about 
the latter end of Auguft. 

7. The Royal Kenfington is of one the beft peaches th«$ 
we have ; of a high red colour next the fun, and of a yel 



28 TREATISE ON THE CULTURE AND 

iOi colour next the wall ; it is a good bearer and not liable to 
be blighted. . The flefh is foil ot rich juice. It ripens about 
the latter end of Auguft, or beginning pf September.* 

8. The Yellosv Alberge is of a tolerable fize and good, 
tafle, but fhould be perfectly ripe before it is gathered ; otiier- 
wife it is good for nothing. It is ripe about the middle of 
Auguft. 

g. The White Magdalen. This peach is feldom high- 
flavoured, unlefs it be forced, and then it js excellent. It rip- 
ens about the middle or Auguft. 

iO- The Early Purple. This fruit is large, of a fine red 
colour, and full ot rich vinous juice. It is an excellent peach, 
and is ripe about the latter end ol Auguft. 

ii. The Large, or French Mignonne, is a beautiful large 
red peach, and has a fweet high-flavoured juice. This is 
one of the befl French peaches, and is ripe the latter end of 
Auguft. 

12. The Bourdine is a pretty large fruit, of a fine red 
towards the fun ; the juice is rich and vinous; the tree is a 
good bearer, efpecially when old, and the fruit highly efieem- 
gd. It is ripe about the middle ot September. This tree 
will do very well in itandards, and produces plenty of good 
fruit, 

13. The Chevreufe, or Belle Chevreufe. This is a good 
peach : it is of a middling fize, and of a beautiful red colour ; 
the juice is rich and fweet. It ripens about the beginning of 
September, and is a plentiful bearer. 

14. The Red Magdalen is large, and full of rich fugary 
juice ot excellent flavour. It is a very good peach, and ripens 
in the beginning of September. 

j 5. The Early Newington, or Smith's Newington, is of 
a beautif l>1 red colour towards the fun, full of a fugary juice, 
and ripens in the beginning of September. 

16. The Mountauban is of a deep red, inclining to pur-* 
pie, next the fun ; but pale towards the wall. It has a fine 
melting flefh, with a rich juice; and the tree is a plentiful 
bearer. It is ripe in the latter end ot Auguft. 

17. The Malta Peach. This is ot a fine red next the fun, 
and has a white melting flefh : the tree is a good bearer, and 
the fruit ripens in the beginning of September, 

* This handfome peach, I am fold, was, wilh fome oiliers, fent from 
IFrance to her Majefty, upwards of twenty years ago. I have therefore taken 
the liberty to give it the above name, that it may not be confounded with Mr. 
Grimwood's Kenfingicn Peach. When I came to Kenfington, in 1784, % 
found it pientioaed in the Catalogue as a new peach from Fjance. 



MANAGEMENT OF FRUIT TREES, &c. 29 

18. The NoblefTe. This is a large peach, of a bright 
red colour towards the fun ; the flefh is melting, and the juice 
very rich in a good feafon. This tree is a good bearer, and 
the Iruit is ripe in the beginning 01 September. 

19. *The Old Newington Peach is of a fine red colour, 
has a high vinous tailed juice, and is efteemed a good Pavie. 
It ripens about the latter end oi September. 

20. The Chancellor is one of the bed fort or peaches, 
and of a fine red colour next the fun ; the fkin is thin, the 
flefh melting, and the juice very rich. It ripens about the be- 
ginning ol September, 

21. The Bellegrade Peach, cr Gallande, is very large, 
and ot a deep purple colour towards the fun ; the flefh melt- 
ing and full ol a very rich juice. This is a fine peach, and 
ripens about the middle ot September. 

22. * The Lifle Peach is of a middling fize, and of a fine 
violet colour next the fun; the flefh is melting, and full ol a 
vinous juice. It ripens about the middle ol September. 

23. The Rofanna is or a fine put pie colour next the fun, 
and has a rich vinous juice. It is reckoned a good peach, and 
is ripe about the middle ot September. 

24. The Rambouillet (cofcmonly called the Rumbullion) 
is pretty large, and a fine red colour next the fun ; the flefh is 
melting, and the juice vinous and rich. It ripens about the 
latter end ol September. 

2$. The Admirable is a very large and beautiful peach, 
finely coloured with red towards the fun ; the flefh is melting, 
and the juice fugary, and of an exquifite tafte. It ripens about 
the middle ot September. 

26. * The Bellis (La Belle de Vitry.) This fruit is of a 
pale red towards the fun ; the flefh is white, and the juice vin- 
ous and rich. It is ripe in the latter end of September. 

27. *The Portugal is of a beautiful red towards the fun, 
and generally fpotted ; the flefh is firm, and the juice rich and 
vinous. It ripens late in September. 

28. La Teton de Venus (Venus' Bread.) This is a mid- 
dle fized fruit, fomewhat longifh ; the fide next the fun is of a 
pale red, the flefh melting, and the juice fugary and rich. It 
ripens about the latter end of September. 

29. La Pourpree (the late Purple.) This fruit is large, 
and ot a purple colour ; the flefh is melting, and the juice fu- 
gary and rich. It ripens the beginning of October. 

30. The Nivette is of a bright red next the fun, and of a. 
yellow ifh caft towards the wall ; the flefh is melting, and full 



3© TREATISE ON THE CULTURE AND 

of a rich juice. This is an excellent peach, and ripens about 
the middle of September. 

31. *The Monftrous Pavy of Pomponne. This peach 
is very large, and of a round form ; the flefh is white and 
melting ; it is of a fine red colour towards the fun. This rip- 
ens in the latter end of October. 

32. *The Catharine Peach is a fine large fruit of a round 
make, and of a beautiful red colour towards the fun. The 
flefh is melting, and full of a rich juice. The pulp is im- 
proved by its laying three or four days before it be eaten. It 
ripens about the latter end of Ofclober : but there are not many 
fituations where it ripens well. It is a plentiful bearer. 

33. The Bloody Peach. This is of a deep red next the 
fun ; the flefli is alfo of a deep red. It feldoni ripens in Eng- 
land without forcing ; but is reckoned excellent for baking 
and preferving. 

34. The Royal (La Royale.) This is a large round peach, 
of a deep red next the fun ; the flefh is melting and full of a 
rich juice. It ripens in the latter end of September. 

35. The Cherry Peach (Peche-cerife, of Duhamel,) is 
fmall and globular. It is of a beautiful red colour towards the 
fun, and of a whitifh wax colour on the other fide. Its colour, 
which refembles that of the Porame d'Api, gives this little 
peach a beautiful appearance. The fleih is melting, and the 
juice has a tolerably good flavour. On a dry foil and good ex- 
pofure, it ripens about the beginning of October. 

36. Grimwood's New Royal George is a high coloured 
peach, and of a fine flavour. It ripens in the latter end of 
Auguft, or beginning of September. t 

37. The Superb Royal is a fine large peach of a red col- 
our towards the fun, and pale on the other fide. It ripens in 
September. 

38. The Queen Charlotte nearly refembles the fmall 
Mignon, and ripens about the fame time. 

39. The Late Violet is efteemed a very fine peach, and 
jripens in September. 

To the foregoing may be added : 

Allen's Royal, Low's Large Melting, 

Bourdeaux, Mallacotan, 

Buckingham Mignon ne, Millet's Mignonne, 

Carlifle, * Pavie Admirable, 

Double Swalch, * Pavie Royal, 

f This peach feems to be the fame as the Royal Georg?; 



MANAGEMENT OF FRUIT TREES, &c. 3^ 

Double Bloffomed, Peche de Pau, 

Double Mountagne, Ronald's early Gallande, 

Dwarf Orleans, Sion, 

Eaton, Smooth-leaved Royal George, 

Fairfcot's, Steward's late Gallande, 

Ford's Seedling, Vanguard, 

Hemfkirk, Violette 'native, 

* Incomparable, White Bloffomed. 

Lord Falconberg's Mignnone, 

Peaches proper for afmall Garden. 

The Early Evant ; Small Mignonne ; the Anne Peach ; 
Royal George ; Royal Kenfingtou; Nobleffe; Early New- 
ington ; Gallande ; Early Purple ; Chancellor; Nivette; the 
Catharine ; the late Newington. 

Of the Planting, Pruning, Training, &c. of Peach-Trees. 

Peaches require a lighter foil than Pears and Plums; and 
a light mellow loam is belt. II the natural ground fhould be 
a ftrong brick mould, or rather inclinable to clay, » it will be 
neceffary to take out fome of it, particularly when you firil 
make the borders, and mix with it fome light mould, fand, or 
old lime rubbifh. At firft making the borcfers, you fhould 
take out the earth where the trees are to be planted, as before 
directed for Apricots ; and keep working the reft with rot- 
ten leaves, or fireet dung, and the above mixture ; throwing 
them up, as early as you can fpare them, in ridges rough from 
the fpade, which will let the troll and fun penetrate and meli- 
orate the ground. 

If the ground fhould be wet, make fome drains acrofs the 
borders, to lead the water from the roots of the trees to a 
drain made along the middle walk. If the ground fhould 
have a Hope, you can very eafily convey the water off when 
the fprings are near the furface ; but if the wet be occafiosed 
by rains, and the ftiffnefs of the ground holds the water, you 
ihould give the border a proper Hope to carry it off from the 
roots of the trees. Fill the crofs drains, leading to that along 
the middle of the walk, with old bricks or ftones at bottom, 
and at top with rough gravel, which will keep the ground 
dry ; at the fame time laying it (loping from the wall, io as to 
throw the water that falls in heavy rains toward the middle 
walk, where it will foon foak into the ground. When water 
is fuffered to ftand about the roots of tender trees in ftron? 
Sand, it is fure to bring on the mildew, which will fpoil and 
render them good for nothing but the fagot-pile. Sometimes, 



p TREATISE ON THE CULTURE AND 

indeed, I have recovered them, by moving them to another 
afpecl. All the French Peaches are very liable to mildew on 
ftrong land.* 

Where there is not a proper defcent to carry off the water, 
the bottom of the main walk fhould be filled up with brick-bats 
or Hones* and the final 1 Hones raked from the quarters ot the 
garden, making a dry drain along the middle 9 inches wide, or 
tnore, covered with bricks or Hones. The walk, when finifh- 
ed, fhould have a gentle rife in the middle, in order to throw 
the rain water toward the edges. 

Where the foil is a four wet clay, it will be nece ( ,ffary to 
throw into the bottom of the border, brick-bats, covered with 
lime rubbifh, or core from the fkreenings of lime ; then water 
it, and when nearly dry, ram it well, which will convert it into 
a hard tolid furlace, and prevent the roots of the trees from 
penetrating the wet earth below. It will alfo ferve to carry 
off the water to the drains. 

With regard to the choice of Peach-Trees, the directions 
already given for Apricots will ferve. They fhould be pro- 
cured in the latter end of Oclober, or beginning of November, 
as foon as the leaf begins to fail ; and, if pofTible, the ground 
be ready beforehand. 

The ground, if new borders, fhould be well trenched to 
receive the trees ; if to fupply the places of others which have 
been removed, or where trees have died, all the old roots 
fhould be carefully taken out, and frefh mould put in where 
the old was taken away ; remembering to raife the new mould 
a proper height above the old ; as it is a very great hurt to 
fruit trees, when they are planted too deep : if they are not 
kept up above the level of the old ground at fir ft, they feldom 
thrive well.f When the trees are planted, water the roots 
well to fettle the mould, letting it remain for fome days till 
the water is abforbed ; then tread the mould, and fill the holes 
up to the top ; obferving the fame rules as before given in cafe 
of dry weather, letting frefh- planted trees remain unpruned 
till the fpring. 

When you fee the buds begin to fhoot, if the trees be 
maiden trees ot one year's growth, you may head them to five 

* Though the author is here fpeaking of wall trees alone, his directions 
will furnifh the American planter with every information reipecling the foil, 
Situation, Sec. which he ought to choofe for his ftandards. Owing to the 
want of fuch information it is, that we fee Psjch-Trees in Pennfylvania, &c. 
penm at fo early an age 

-r I have obferved this error of planting too deep to be very prevalent 
in America, It fhouid be caiefully avoided. 



MANAGEMENT OF FRUIT TREES, &c. 33 

or more eyes,*"' according to their flr'ength ; theft rub on a 
little of the competition where you cut off the top, obferving 
to cut it doping, ss before directed, and as near the tup buds 
as may be, and alio to rub off the fore- right fhuots. If the 
leading (hoot be very flrong, pinch off the top 01 it about 
the beginning of June, which will make it throw out fome 
fine flrong (hoots. None of the (hoots fhould be fu(f.?red tc° 
grow too long during the fir ft and fecond years ; which may 
always be prevented by pinching the ends of them ; but they 
fhould never be topped, when the tree lends out fine kind 
Ihoots, till the fpring following, wheg you may prune them, 
according to the (Length of the tree", and the quantity of 
wood it has* made during the preceding fummer, leaving your 
fhoots from fix to twelve inches long : It is too common a 
practice to lay in the fhoots at full length, taking off only 
the points of the branches, which generally* after a lew years, 
leaves the tree quite naked : Whereas if attention were paid 
to the training, efpecially for the fit ft four years, you could 
always fill the tree with fine bearing wood from top to bottom,, 
and they could produce a great deal more fruit, and of much 
finer quality, than when they are run up in the former way ; 
for thofe trees, in general, are fo weak that they have not 
flrength to bear good fruit. The third year, if care be taken. 
to manage the trees properly in fummer, you may bring them 
into a bearing ftate, if the ground be (hong, thev will grow- 
very vigoroufly ; in that cafe you muff pinch all the ftrong 
moots about the month of June.f which will make them 
throw out fide- (hoots ; thefe, if not laid-in too thick, will 
make fine bearing wood for the fucceeding year. It you. 
fuffer the ftrong fhoots to grow to their full 1 ngth, they will 
be large and fpongy, and will neither produce fruit nor good 
wood tor the following year."!: Sometimes weakly trees are 
covered over with bloffom ; but it two much fruit be fuffer™ 
ed to remain^on them, they will be weakened fo much that 
they will never recover, In that cafe, I would recommend 
picking off the greater part of the fruit; to let the tree re- 

* This is for a wall-tree. Standards mult, of cooife* not be heade<5 
down fo low. 

f Latter end of June, for America, 

f This is one great caufe of the badnefs of the peache3 la Amerie** 
No attention is there ever paid ta the direction here given, 

,E 



34 TREATISE ON THE CULTURE AND 

cover its flrength.* When you prune trees in the above 
fhte, obferve never to prune at a Tingle flower-bud ; if you 
do, you will be i'ure to kill the flioot ; or, at lea It, it will die 
as far as the next wood-bud. [See Plate 3. Fig. 2. } 

On obferv^ing, you will find funic fhoots, and fometimes 
whole trees, with nothing but (ingle Bower-buds. Thefe forts 
of (hoots fliouid be iaid-in at lull length. Always obferve 
the next branch that has got feme wood- buds, and cut them 
clofe, that they may produce fine wood to fupply the place of 
thofe that have only flower-buds, which may be cut out next 
year.t 

When peaches come into a bearing (late, you will, in 
general, fee two flower- buds clofe together ; ii you look be- 
tween thefe flower-buds, you will fee what is called a wood- 
bud ; you fhould -always cut at fuch double buds ; as irom be- 
tween them come out the fhoots that produce the iruit for 
next year. 

If you obferve the above rules, you cannot miftake in 
pruning your peaches. [See Plate 3. Fig. 2.] 

When the trees come into a bearing itate, you may keep 
them in a flourifhing one by proper management, and atten- 
tion to the fummer priming. 1 have olten topped the ftrong 
feoots twice in the courie of the fummer, belore I could get 
them to produce fine kind bearing wood. I have often had 
fhoots that grew, in the courfe of one fummer, upwards of 
fix feet in length, and as thick as my thumb. When fuch 
fhoots as thefe are fuffered to grow to their full length, the 
lower part of the wall (or of the ftandard tree) will be left 
naked [See the Plate. Fig. 1. ;] befides, thefe ftrong (hoots 
exhault the tree of its ftrength, and never produce good wood 
when you negle£t to top them in fummer. 1 would recom- 
mend to cut out fuch fhoots when the trees are pruned in the 
fpring, and to leave only the fine kind bearing wood, which 
you may know by two fmall leaves where the flower-buds will 
be in the following year ; the ftrong fhoots have only one leaf 
bud at each eye. You fhould always rub off all the ulelefs . 
little fhoots, leaving only the bed, and thefe not too near to- 
gether. Be very particular to pick off all the fide fhoots that 
come out near the tops of the branches ; which, if left, would 
weaken the fruit-bearing branches for next year. This fhould 
be done as foon as you can lay hold ot thefe fhoots with your 

* This precaution, alfo, is almoft entirely negleftsd in America. 
r All thefe direcVtcus are of the greateft importance. 



MANAGEMENT OF KRUIT TREES, &c. 3.5 

finger and thumb: it you fuffer them to grow Hrong, they 
will hurt the in; it- bearing fhoot. 

Of Pruning and Training old Peach-Trees. 

When the trees run up too high and thin, [See Plate 3. 
Pig. 3.] the belt way is to cut them as far back as you can 
find any young (hoots or buds.* You rnuft always leave Come 
young moots or buds on Peach-trees, othei wile you endan- 
ger the hie of them. Never head them as you would Apri- 
cot, Apple, or Pear-trees. If you cut or head down Peach- 
trees without attending to the caution given above, you 
run a great rifle of killing them ; but it there are a few 
young moots, the top may with fatety be cut off, jufi a- 
bove them, as they will lead the Tap up and produce ftrong 
branches, which mould be topped as you would do a young 
tree. 

It is more difficult to procure new wood from old Peach- 
trees than from any other, except Nectarines. I have often 
made incifions in the old branches, about the joint, cuttinc- 
out a piece from one to thiee inches according to the fize of 
the branches. [See Plate 11. Fig. 2] This fliould be done 
in feveral places of the tree, to iurnifh it with young wood ; 
always rounding the edges where the incifion is made which 
fliould be above the joint, and as near to it as may be. 
The operation fhould be performed in the month of April, 
(May, for America) but never cut off the old branches, un- 
lets you perceive fome young fhoots making thair appear- 
ance. When they are about three or four inches long, cut 
off the old branch, which will caufe the frefh young wood 
to make a rapid progrefs the fit ft fummer, and you will have 
fine fruit on them the following year. 

Always ufe the competition where you cut ofFold branch- 
es ; obferving to round the edges, and cut out the canker 
which you find in the old bark where the branch was ampu- 
tated. 

In peaches, the canker is of a brown colour ; and in the 
bark, it appears in fmall fpecks or dots, as if made with a pen. 
All thefe mould be cut out clean ; for if any part ot the can- 
ker remain, it will affe£l the new wood as it begins to grow. 

* This plate reprefents a Ires againft a wall, hut ths obfewatioDS apply- 
equally to a ftanuard-tree. Whenever a rtaridard fhoots up hi£,h, without 
having a ntimber of fidefhoots, to form a proportionate he^d, it fh:uld b$ 
cut down in the manner above defenbed. This remark, sppics to trees that 
have already been fuffered to run up too high and thia. Trees heteajtet 
glantcd will not, of courie, be ^ermiued fo to da. 



3 S TREATISE ON THE CULTURE AND 

Wherever you fee the gum oozing, you may be certain that 
the canker is not quite eradicated. — [See the Chapter on the 
Canker.'] 

It will frequently be necefTary to look over your trees, 
and rub off what fuperfluous (hoots remained after going over 
them the fir ft time. Indeed, if you were to examine the trees 
once every fortnight, it would be fo much the better, as by fo 
doing they can be kept in perfect order. 1 have lo accuftom- 
ed my fell to look over my trees, that I do it as I walk about 
my ordinary bufi'nefs, which faves a great deal of time. 

When the neaches are about the fize of a fmaill marble, 
begin to thin them ; which operation mult be left to the judg- 
ment ot the perfon who does it ; but it mould be according to 
the ftiength of the tree. This ought to be done very regu- 
larly, that the fruit may be equally difperfed over the tree. If 
left too thick, it will not have room to fwell : this frequently 
happens. It the tree be very ftrong, you may leave from three 
fo fix peaches on each fhoot ; according to the flrength and 
length of the branch. 

I have obferved, that where the competition was applied 
to prevent the tap from being exhaled by the tun and air, all 
the trees that were very much loaded with fruit wee hot in 
the leaft hurt ; while the trees that were treated in the com- 
mon way were greatly injured, and often killed^ when they 
have had a great crop. 

In very dry feafons, it will be necefTary to make a large 
bafon round each tree ; or, rather, make up an edge along 
.the whole border with -mould, as you would for a bed to bed 
out plants in a nurfery ; then give the trees a good watering, 
and mulch the border (which (hould be from two feet and a 
halt to three feet broad) with fo'me yerj. rotten dung or le 
which w;li keep the roots of the trees moil't, and prevent the 
ground from cracking. Water the trees once a week during 
dry weather, and fprinkle the branches and leaves every other 
day in the afternoon, with the engine, prefling your fore-fin- 
ger over the mouth of the pipe, in order to fpread the water 
very fine. By thefe means' you will keep the trees clean and 
free from infects ; always remembering not to fprinkle them 
when the fun is on thern, nor too late in the evening, as the 
former fcorches the leaves, and the latter is apt to bring the 
mildew on the tender fort of peaches. It you find any of the 
Jiees infected, leave off fp'r inkling them, or water them with 
clear time-water, as hereafter directed ; but this fhould always 
be done in warm weather. By frequently fpi inkling the trees 
Ivith lime-water, and throwing it plentifully on the uridcriide 



MANAGEMENT OF FRUIT TREES, Sec. $) 

of the leaves, where the Acarus, or Red Spider, is moftly 
found, you will in a fhort time extirpate that definitive in- 

fe&* 

It is a bad praBiee to pick off the leaves of peaches. The 
fhade of the leaves nounfhes the fruit very much ; and if you 
obferve, wherever the leaves are picked off the fruit will be 
final!, flunted, and ill-flavouied. Remember to hang up the 
bean- italic (as hereafter defcribed) before the fruit begins to 
ri'pen, in order to get rid of the earwigs, &c. otherwife they 
will greatly injure the peaches. — [See the Chapter on Infccls.il 

I would recommend planting feme trees of the early 
peaches in an Eaft or North afpetf, lor, by fo doing, you 
will have a regular iucceffion ol fine peaches till the late forts, 
to the South and Weft, come in ; but never plant late forts to 
the North or Eaft. 

The following are the Sorts that I would recommend to be plant* 
ed in North and Lajt Aj 'peels. 

Early Avant, Early Ann. Early Mignonne, Royal George, 
Red Magdalen, Royal Ker.fington, Nobleffe, Grofs Mignon- 
ne, and Millet's Mignonne. 

* The directions here given cannot peffibly be ebftrved in the manage- 
ment of large peach- orchards in America ; but it will be no great difficulty 
or expence to obferve them in gardens, where gentlemen fet great value on 
their trees, particularly in Philadelphia, and other cities and town*. 

+ The American planter will not fail to profit from the directions given 
for the defhuttion of thcie noxious little vermin, which fpoii both the ap- 
pearance and the talte of no fm.aU part of every crop cf his peaches. 



88 TREATISE ON THE CULTURE AND 



CHAPTER IV. 



OF NECTARINES. 

A Defcription of Neclarines cultivated in England, and tJie. 
Method of Planting, Pruning, and Training them. 



JL HE Neclarine (properly fo called from Ne£tar, the po- 
etical drink of the Gods) was introduced here about the year 
1562, and belongs to the twelfth clafs ot Linnasus. 

This fruit differs from the peach in nothing more than in 
having a fmooth rind, and the flefh being firmer.f 

The Varieties which are cultivated in this Country are, 

1. Fairchild's Early Neclarine. This is one of the earli- 
eft ; it is a Imall round fruit, of a beautilul red colour, and 
well flavoured ; and is ripe about the middle ol Auguft. 

2. *Newington Nectarine. This is a fine fruit, ol a beau- 
tiful red colour next the fun, and yellow on the other fide. It 
has an excellent rich juice, and ripens about the middle of 
September. 

g The Elruge Nectarine is faid to have ben firft culti- 
vated by Gurle, a Nurferymanat Hoxton, in the time oi Charles 
the Second. It is ot a middle fize, of a dark red or purple 
next the fun, and of a pale green on the other fide. It li^sjn 
foft melting pulp and vinous juice, and is ripe in the latter- 
end oi Auguft, or beginning ot September. 

4, The Scarlet Neclarine is of a fine fcarlet colour next 
the fun, but of a pale red next the wall. It ripens in the latter 
end of Auguft, or beginning ot September. 

5, *Brugnun, or Italian Nectarine, is of deep red next 
the fun, and of a pale yellow on the other fide ; it has a rich 
flavour in a good year, and ripens in the latter end ot Auguft, 
or beginning of September. 

6, *The Roman Red Ne£tarine is a large fruit, of a dark 
red colour next the fun, but ot a yellow colour on the other 
fide ; and when full ripe it fhrivels ; the pulp is then replete 
with a rich juice. It is ripe in September. — This neclarine has 

f Thofe marked with an afteriflt (*) adheie to tb,s ftoae. 



MANAGEMENT OF FRUIT TREES, &e. g£ 

3 fmooth leaf, and the Newington a jagged one, which is one 
of the moft effeniial differences by which thefe two excellent 
fruits are diftinguilhable {rom each other. 

j. Murry Ne6farine is of a reddifh colour toward the 
fun, and or a pale green toward the wall. This fruit has a 
tolerably good flavour, and ripens about the middle or Sep- 
tember. 

8. Temple's Nectarine is of a middle fize, of a pale red 
colour toward the fun, and oF a yellowifh calf next the wall. 
This fruit, when quite ripe, ftirivels : the pulp is then full of 
rich juice or a fine flavour. It ripens about the middle of Sep- 
tember, or beginning 6t October. 

9. *Golden Nectarine. This is a handfome fruit, of a 
T foft red colour toward the fun, and yellow on the other fide. 

It has a rich flavour, and is ripe about the beginning of Oc- 
tober. 

10. The Peterborough, or Late Green Nectarine (called 
alfo the VermafhJ is of a middle fize, round fhape, and al- 
ways of a green colour ; the flefh is firm, and in a good feafon, 
tolerably well flavoured. It ripens about the middle of Oc- 
tober. 

1,1. The Violet Nectarine is of a middle fize, and a purple 
colour next the fun, but pale on the other fide ; it has a vinous 
flavour, and ripens in the latter end of Auguft, or begtnning i o£- 
September. 

To the foregoing may be added; 

Anderfon's Nectarine, Newfoundland, 

Aromatic, New White, 

*31ack Newington, Princefs Royal, 

Clermont, *Rogers' Seedling, 

De la Taille, Royal Chair d'Or, 

*Early Pavie, *St. Omer's, 

*Genoa, Tawny, ripe in September, 

Luncomb's Black, White, ripe in Auguft and 
*Mufk Violet, September. 

A SeleBion of Ne&arinesfor a fmall Garden. 

Fairchild's Early Nectarine, Elruge, Scarlet, Newington, 
Red Roman, and Murry. 

Oj f the Management of Netlarines. 

It is unnecefTary to fay much on this head, as the man- 
agement of nectarines is almofl the fame as that of peaches. 



4 s 



TREATISE ON THE CULTURE AND 



The fame rules rriuft be obferved with regard to pruning 
and cutting put difeafed parts ; and the fame attention will be 
neceffary during the fummer ; obferving, in particular, not 
to leave the wood too thick. 

On account of the fmoothnefs of the fkin of the neclar- 
ine, it fuffers much more horn millepedes (or wood-lice.) ear- 
wigs, &c. than the peach ; it will, therefore, be neceffary to 
hang up a greater number of bundles of bean-ftalks about thefe 
than about other fruit trees, Wafps are alfo very deftruttive 
to nectarines, and the trees are very liable to be infefted with 
the red fpider ; thefe are to be deftroyedas hereafter directed. 
[See the Chapter on In/eBs.~\ 

Do not omit to thin the fruit when grown to a tolerable 
fize ; but never pick off the leaves till the fruit be full-grown ; 
obferving the rules already laid down for peaches. It will an- 
fwer equally well with neftarines as with peaches, to plant fome 
trees in an Eaft afpedl, which will continue the fucceffion 
much longer than it all were planted in the ufual afpects. 

In the fummer of 1800, which was dry and hot, we had a 
Weft afpe& which was fo much infefted with the red fpider 
that I expected the trees would have been totally deftroyed. 
In February following, I had the wall well wafhed with foap 
and urine mixed, as alfo the items and branches of the trees. 
(This mult be done before the buds begin to open, and in the 
forepart of the day, that the trees may get dry before the even- 
ing ; but never in fro fly weather.) Afterwards, wherever I 
faw any appearance of 'the fpider, I watered the trees with 
clear lime water, as directed in chapters 3 and 28. Thefe 
trees are now in a perfectly healthy ftate ; but in fome gardens 
where thefe precautions have been negle&ed, many of the trees 
are entirely killed. 



MANAGEMENT OF FRUlT TREES, &e. 4* 



CHAPTER V. 



OF CHERRIES. 



Different Sorts ; and the Propagation, Planting, Pruning and 
Training of' them — How to preferve them from Injccls. 



L-herries are faid to have come originally from Cerafus, 
a city of Pontus, from which Lucullus brought them aher the 
Mithridatic war, into Italy. They fo generally pleafed there, 
and were fo eafily propagated in all climates into which the 
Romans extended their arms, that, within the fpace of a hun- 
dred years, they grew common as far as the Rhine, and were 
introduced into Britain about Ann. Dom. 55.* 

Cherries belong to the twelfth clafs of Linnaeus' Syftem ; 
Icofandria Monogynia* 

A Jhort Defcription of the principal Cherries cultivated 
in England. 

1. The Small May Cherry is the fir ft ripe, and requires 
a good wall. One or two trees of this kind may be fufiicient 
for a large garden. It is ripe in June. 

2. The May Duke comes in about the fame time as the 
former, but is larger. It is an excellent cherry, and bears 
well againft a wall. 

3. The Archduke, if permitted to ripen properly, is an 
excellent cherry. It is ripe in June and July. 

4. The Heartfordfhire Cherry is a fort of Heart, but firm- 
er and oi a finer flavour than Hearts in general. It does 

* It is fuppofed by many, that Cherries were firft introduced into this 
country in the reign of Henry the Eighth ; but Lydgate, who wrote his poem 
called " Lickpenny," before the middle of (he fifteenth century, or probably 
before the year I415, mentions them in the following lines, as being coni-a - 
monly fold at that time by the hawkers in London ftrVcts : 

" Hot pefcode own began to cry, 

" Straberys ripe, and Cherfyes in the ryfe." 

Ryce, rice, or its, properly means a long branch ; and the word ii ftiH 
ufed i^i that ienfe in the Weft cf England. 

F 



43 



TREATISE ON THE CULTURE AND 



not ripen til! the latter end of July, or beginning of Augufh 
which renders it the more valuable, as it fuccceds more early 
cherries. 

5. The Bleeding Heart, or Gafcoigu's, is a very large 
cherry of a long form, and dark colour ; a has a pleafant tafte, 
and ripens in the latter end of Julv. 

6. Harrifon's Heart is a fine Cherry. It was introduced 
from the Eaft Indies by Governor Harrifon,* grandfather to 
the prefent Earl of Leiceiler, and firfl cultivated at his feat 
of Balls in Hertfordfhire : Some of the trees, I am informed, 
he prefented to George the Fir II ; and they are at this time, in 
a flourimiug (fate, bearing fine fruit, in Kcnfington Gardens. 
This Cherry is ripe in July and Auguft. 

7. The Black Heart is a fine Cherry, too well known to 
require defcription. 

8. The Morello, or Milan Cherry, is a very file fruit 
when kept till the month of October, and makes a very gTeat 
addition to the defart at that time of the year. This is the 
belt Cherry that we have for preferving, and for making Cher- 
ry-Brandy. 

9. The Carnation takes its name from its colour, being 
red and white. It is a large round Cherry, but not fo fvveet 
as the Duke Cherry. It ripens in the latter end of July. 

10. The yellow Spanilh Cherry is of an oval fhape and 
amber colour, and is a fweet pleafant fruit. It is ripe in Au- 
guit and September. 

1 1. The Corone, or Coroun Cherry, refembles the Black 
Heart. This is an excellent fruit, and a good bearer. It 
ripens about the beginning of Auguft. 

12. The Lukeward comes in foon after the former, and 
is alfo a fine pleafant fruit, and a good bearer. It ripens in 
the beginning of Auguft. 

13. The Graffion. This is fuppofed by many to be the 
fame with Harrifon's Heart ; but upon a clofe examination, I 
find it to be a different cherry : Its flelh is firmer and the 
ftone flatter. It ripens in July and Auguft. 

14. Ronald's Lar^e Black Heart Cherry, introduced into 
this country in the year 1794 from Circafha. Mr. Ronalds, 
nurferyman at Brentford, and the only perfon, to the heft ot 
my knowledge, who has cultivated it in England, fent me 
fome of the fruit this furnmer, 1801. It is a fine large cher- 

* Governor Harrifon went out Governor of Fort St. George in Decem- 
ber, 1710, and returned home in 1719 ; andjt is probable that he brought 
this cherry home with him ; if fo, i'ome of thefe trees in Kenfiogton Gardens 
mult be upwards of eighty years o!4. 



MANAGEMENT OF FRUIT TREES, &c. , 43 

ry, a great bearer, and will, without doubt, be valuable as a 
forcing fort. This cherry, in my opinion, is well worth cul- 
tivating. It ripens in the beginning of July. 

i^. Frafer's Black Taitarian Cherry* is a fine large 
fruit. 

16. Frafer's White Tartarian Cherry is white and trans- 
parent. Thefe cherries iate excellent bearers, but particu- 
larly the black kind : The Iruit is or a fine briik flavour, and 
they ripen early. 

1 7. The Lundie Gean, cultivated at Lord Vifcount Dun- 
can's, near Dundee, is black, and almoft as large as a Black 
Heart Cherry. It is now common in the nurferies about 
Edinburgh ; and Meffrs. Gray and Wear have had it for fome 
years in their nurfery at Brompion-park. 

18 The Transparent Gean is a fmall delicious fruit. 

From the Black Cherry, which is fuppofed to be a na- 
tive ol England, are raifed, by feeds, the black Coroun, and 
the Small Wild Or rry, of which there are two or three varie- 
ties, differing in the fize and colour of their fruit. I would 
recommend planting thefe in parks and pleafure grounds, as 
the trees grow to a great fize, and have a beautiful appear- 
ance. The fruit will be food for birds, and fo the means of 
prefcrving the finer fruit, in the garden and orchard, from 
their depredations. The wood alfo of thefe trees is very ufe- 
iul for turners and picture-frame makers. Stocks to , graft 
upon are generally raifed from the feed of this fort. Thefe 
trees will thrive in poor land, where fcarcely any other forts 
will. 

The Clufler Cherry is planned more for ornament, or cu- 
iiofity, than for any other purpofe. 

To the above may be added ; 

Amber Heart, Ox Heart, 

Black Mazard, Purple Heart, 

Church-hills, Red Heart, 

Double-bloffomed, Spanilh Black, 

* The Tdrtarian Cherries were brought from K.uilsa in the autumn of 
the year 1796, by Mr. John Frafer, of Slounc-Jcjuare, Chelica ; well known 
for his indefatigable induflry in colleflin? many curious plants, and othtr 
natural curiofnics, in Ameiica and the Weft-Indies-. He fays, that thefe 
cherries are natives of the Crimea, and that he purchafed them of a Ger- 
man, who cultivated them in a Garden near St. Peterfburg. This man had 
but few plants of them at that time, and fold them as a favour at ten rouble* 
a plant. Mr. Frafer afterwards faw them in the Imperial gaidcns, where 
tfiey were fuccefsfully forced in pots. 



44 TREATISE ON THE CULTURE AND, 

FlemiOi Heart, South's large Black, 

Grafs Goblet, Swedifh Black Heart, 

Holman's Duke, Tradefcant's, 

Jeffrey's Royal, Turkey Heart, 

Kenfington Duke, Weeping, 

Large Spanifh Cherry, Wentworth Heart, 

Late Large Morello, White Heart. 
Montmorency, 

Proper Kinds of Cherries for a fma.ll Garden. 

The May Duke, the Large Duke Cherry, Archduke, the 
Black Heart, Harrifon's Heart, Ox Heart, Turkey Heart, 
and Kenfington Duke Cherry. 

Planting, Pruning, and Training of Cherry-Trees. 

In the choofing and planting of young cherry-trees, the 
fame rules are to be obferved as are given for Apricots, 
Peaches, and Nectarines ; and they mult in like manner be 
headed down the firft year. 

In pruning cherries, never fhorten their {hoots ; lor 
moft ot them produce their fruit at the extremities, the ihort- 
ening, or cutting-off of which very frequently occasions the 
death of the fhoot, at Jeafl of a great part ot it. The 
branches, therefore, fhould he trained at full length. I have 
often feen the whole tree killed by injudicious piuning. 
Wherever the knife is applied, it is fure to bring on the gum, 
and afterwards the canker, which will inevitably kill the tree 
if no remedy be applied to the wounds. 

I have headed down a great many cherry-trees which 
were almoft pall bearing, and fo eaten up wiih the gum and 
canker, that what few cherries they bore upon old cankered 
fpurs were not fit to be fent to the table. 

In the years 1790 and 179 1, I cut, or headed down, fifty 
trees. The operation was performed in the months of April 
and May (in May for America) in each year. Thefe trees 
made {hoots from three to five feet the lame fummer, bore fine 
cherries the next year, and have continued to bear good crops 
ever fince. 

To the above trees I applied the compofition. At the 
fame time I nut down twelve trees in the fame row, but did 
not apply the compofition : Thefe twelve trees all died in the 
fecond and third years after. We now gather more cherries 
from one tree where the compofition was applied, than we did 
from the whole number formerly ; being aifo much finer and 
larger fruit. 



MANAGEMENT OF FRUIT TREES, &c. 45 

When Cherry-trees are very old, and much injured by 
large limbs having been cut or blown off (which will infallibly 
bring on the canker and gum, and, it' no remedy be applied, in 
a fhort time kill the trees ;) or if there are great fpurs left 
flanding a foot perhaps from the branch [See Plate 4. Fig. 2.3 
the beft way to bring them to have fine heads, and to fill the 
vacant fpace, is to head them down as low as pofhble, taking 
care to leave fome fmall moots, if there are any ; if not, leave 
a bud or two at the ends of fome of the (hoots. Sometimes 
you will have a great difficulty to find any buds. It that be 
the cafe, in the fpring, before you mean to head the trees, make 
fome incihons in the branches. [See Plate 9.] This mould be 
done on different branches, at the mod convenient places for 
filling the tree with good wood. The (ize of the incifions 
mould be from one to two inches, according to the largenefs 
of the branches ; obferving to make them juft above the joint 
where the buds mould come out. If you cut jult below a 
joint, the fhoot will die as far as the next bud or joint ; and, 
of courfe, injure the tree, it no remedy be applied. 

The time tor performing this operation is in March, April, 
or May. (In America, April will be the beft month.) The 
above method ot making incifions is only recommended where 
there are no young fhoots or buds, and when the tree is in the 
laft ftage ot the canker. 

Where you have a few young fhoots, or buds, cut down 
the head as near to them as you can, and take great care to 
cut out the canker till you come to the found bark. The can- 
ker makes its appearance in cherry-trees in the fame manner 
as it does in peach and nectarine trees, and may be eafily dif- 
covered by an attentive obferver. It any gum remains, it mufc 
be cut or fcraped off : The beft time tor doing this is when it 
is moiilened with rain ; you can then fcrape it off eafily with- 
out bruiting the bark. This operation is very neceffary ; and 
it it be neglefcted, the difeafe will increafe rapidly. 

Wherever the bark or branches have been cut off, the 
edges fhould be rounded, and the compofition applied. 

The general way ot pruning cherry-trees has been to leave 
great fpurs, which continue to increafe till they become as thick 
as a man's arm : But be it obferved, that cutting off, from 
year to year, the fhoots that are produced from the fpurs, in- 
creafes the canker, till large protuberances, like wens, are 
formed on the branches, becoming veiy unfightly ; and ihefe 
occafion them to produce only fmall and ill-flavoured fruit, at 
a great diftance from each other \Sce Plate 4. Fig. 2. J When 
this is the cafe, the method I purl lie is, to head the trees down 
as before direcled. 



4 6 TREATISE ON THE CULTURE AND 

If the young (hoots are properly trained, they will pro- 
duce fruit the following year ; ami in the fecond year they 
will produce more and finer fruit than a young tree that has 
been planted ten or twelve years. 

It has been a general complaint, that Heart Cherries are 
bad bearers when trained up as wall-trees ; but, by pruning 
them as Duke Cherries, I have brought them to bear in the 
fame manner. 

Never make ufe of the knife in fumruer,* if it be pciTi- 
ble to avoid it, as the (hoots die from the place where they are 
cut, leaving ugly dead flubs, which will infallibly bring on the 
canker. Thefe moots may be cut in the fpriog to about a 
couple of eyes, as Duke Cherries, which will form a number 
of flower buds, as appears in Plate 4. Fig. 1. Fig. 2, is an 
old branch, to (hew the manner in which the (purs are formed 
when the old method of pruning is followed, and the barren 
unproductive ftate of the tree.f 

When cherry-trees begin to produce fpurs, cut out every 
other fhoot to make the tree throw out frefli wood : When 
that comes into a bearing ftate, which will be in the following 
year, cut out the old branches that remain ; by that method 
you will be able to keep the trees in a conftant ftate of bear- 
ing, taking the fame method as betore directed with the fore- 
right fhoots. 

Great care fhould be taken to rub off many of thefts in the 
month of May, (middle of June tor America) leaving only 
fuch a number as you think will fill the tree. By fo doing 
your trees will continue in a fine healthy ftate, and not be in 
the leafl weakened by bearing a plentiful crop of fruit. The 
reafon is obvious, the great exhalation which would be occa- 
fioned by the fun and air in the common mode of pruning 
is prevented, by the compofition keeping in the fap which 
nourifhes the branches and fruit. 

I cut fome trees, as directed above, more than twelve 
years ago, that are now in as good a ftate of bearing as they 
were in the third year after the operation, and likely to contin- 
ue fo for many 'years. 

* As Morello Cherries bear tlitir fruit on the fecond year's wooJ, from 
two to five in a clutter, and not on fpuis as other cherries do, the IVrongeft 
and cleaueft wood fhould be left at full length in the i«mmer> and all fuper- 
fiuous fhoots be rubbed off. 

i At Aflifed Park, the feat of Richard Bagot Howard, ECq. near Ep- 
fom, there is a cherry-tree between fifty and fixty feet high : and, at four 
feet from the ground, nine feet fix inches in circumference. This tree, with 
many others of the fame kind, was planted feveral years after the clicfjiuts t 
mentioned in chapter 20. 



MANAGEMENT OF rRUIT TREES, See. 4? 

In 1797, I pruned feme very old trees in the month oi 
May, which were left, to ihew the old method of pruning; I, 
at the fame time, cut iome branches off the fame trees accord* 
ing to the new method, to fhew the difference of the fruit, 
which was taken by all who faw it tor a different fort of cher- 
ry. The cherries from the old fpurs were not half the Qze of 
the others, and were at at leaf} three weeks later. 

I am forry to fay, that many who have feen the improved 
flate oi the fruit trees in Kenfington Gardens, ftill have their 
own managed according to the old method of pruning. Sev- 
eral, however, have adopted the new method with great fuc- 
cefs. One gentleman in this neighbourhood, by renovating 
thirty-nine Old Morelios, planted on a North wall 176 yards 
long, and ten feet high, was in a few years able to fell yearly, 
on an average, from thirty to forty pounds worth of fruit pro- 
duced from them, befides fupplying his own family. In fome 
years the Market- Gardener who fold them allowed him three 
Shillings per pound weight. 

A row of Dwarf Cherry-trees that flood again ft an old 
paling in Kenfington Gardens, with an old thorn hedge at the 
back of it, (which every year fo infected them with a blight 
accompanied with an immenfe number of caterpillars and other 
infects, that even in a fine year we could not gather eight 
bafkets from the whole row) became fo fruitful after the hedge 
and paling were removed, that we gathered forty-two pounds 
a-day for fix fucceflive weeks, befide what the birds, wafps, 
and flies deftroyed. 

This eftimate is within the bounds of truth ; and I men- 
tion the fact to Simulate Market-Gardeners and Farmers, who 
have large orchards and gardens, to exert themfelves in try- 
ing every method, however unimportant it may at firft appear, 
to improve and render them more fruitful. 

The Duke and Heart Cherries from thefe trees were as 
fine as any that were produced from wall-trees ; and as they are 
much more productive, I have been induced to take up many 
of the old renovated trees from the walls, and plant them out 
for dwarf ftandards, fupplying their places with pears, plums, 
peaches, &c. 

In all old gardens and orchards throughout the kingdom, 
and particularly in Kent, whence the London Markets arc 
chiefly fupplied with apples and cherries, the greater part oi 
the old trees will hardly bear fruit fufficient to pay the expence 
cf gathering it; but if the above method of pruning, &c. were 
pratlifed, the owner would foon find his account in it, and 
be amply repaid for his trouble : The fruit will be much finer, 



48 TREATISE ON THE CULTURE AND 

and would have five times the quantity that the trees produce 
in their prelent condition ; the trees would be more fightly, 
and always keep in a flourifhing and bearing ftate.* 

When old Standard Cherry-trees become decayed and 
hollow, I would recommend heading them down, as direfted 
for wall trees and dwarfs. Scoop out all the rotten, loofe, and 
decayed parts of the trunk, till you corre to the folid wood, 
leaving the furface Imooth ; then ufe the compofition as here- 
after directed. 

* I do conjure the American planter to pay attention to the facts and 
reafonshere advanced. He may reft affuved, that, if he follows the direc- 
tions here laid down, he will open to himfelf a new fource of pleafure and of 
profit. The increafed quantity of the fruit is not fo material, in cherries, as 
the increafe in ihz Jtxe and in the richnefs of the Jlavsur. In this refpecl: 
the method of pruning heie laid down, is invaluabie. 



management of fruit trees, & c . 4$ 



CHAPTER VI. 



OF APPLES. 



different Sorts of Apples defcribed.— Of Heading Apple Trees. 
— OfEfpaliers and Dwarfs. — Grafting Old Apple Trees ; and 
of the Advantage of ufing the Compofetion. in that Operation, 

-LjINN^us has joined the Pear, the Apple, and the Quince 
together, making them all of the fame genus, and has reduced 
all the varieties of each to one fpecies. They belong to the 
twelfth clafs, Icofandria Pentagynid. 

The Species are> 
i. The Wild Apple with a very four fruit, commonly 
Called Crab. 

2. Wild Crab of Virginia, with a fweet fcented flower. 

3. The Dwarf Apple, which is rather a fhrub than a< 
tree ; commonly called Paradife Apple* 

IJhall give a Lift of the beji Apples that have been intrdduced 
from France. 

1. The Rambour is a large fruit, of a fine red next the 
fun, and ftriped with a yellowifh green. It ripens about the 
middle of September. 

2. The Corpendu, or Hanging Body. This is a very 
large apple* and has a red call on the iide towards the fun, but 
is pale on the other. It takes its name from always hanging 
downwards ; and ripens in September. 

3. The White, or French Rennet, is a large fruit, of a 
yellowifh green colour, with fome grey fpots. It has a fugary* 
juice, and is good either for eating or baking. 

4. The Rennette-Grife is a middle fized fruit, of a grey 
colour next the fun i It is a very good juiey apple, of a- quick' 
flavour, and ripens about the latter end of October. 

5. Pomme d'Api is much valued for its colour, being oi 
a bright red. The tree is a good bearer, and the fruit is nod 

G 



59 TREATISE ON THE CULTURE AND 

fubjecl to be fhakcn by high winds. This fruit mould be dif- 
fered to hang on the tree til: G&ober or November, if the fro II 
do not fet in. It comes into eating in February and March, 
and keeps long ; but is more admired for its beauty than its 
flavour. 

6. Le Calviile d'Automne, the Autumn Calville. This 
is a large fruit, of an oblong figure, and of a fine red colour 
towards the fun. The juice is vino us, a nd much efteemed by 
the French. 

7. Fenouillat, ou Pomme d'Anis, the Fennel or Anife 
Apple, is a middle fized fruit, of a grey colour ; the pulp is 
tender, and has a fpicy tafle like anife-feed. It ripens in Sep- 
tember, O6tober, &c. 

8. Pomme Violette, the Violet Apple, is a pretty large 
fruit, of a pale green, ftriped with a deep red towards the fun. 
It has a fugary juice, and a flavour of violets, from which it 
takes its name. It ripens in October, and continues in eating 
till February. 

The forts above mentioned are what have been introduced 
Irom France ; but there are not above two or three of them 
that are much efteemed in England, viz. the French Rennet, 
the Rennette-Grife, and the Violet Apple ; the others are 
mentioned for the convenience of thofe who wifh to have a 
great variety. 

IJhall now give a Lift of thofe Sorts of Apples which are mqfi 
efteemed in England. 

9. The Juneting, or Jenneting, is a fmallyellowifh apple, 
red on one fide. It is a pretty fruit for early variety, and rip- 
ens about the latter end of June and beginning of July. . 

10. The Codlin is generally the fir ft apple that is brought 
to market. This fruit is fo well known, that it needs no de- 
fcription. It is in eating from July to December, and is good 
either for baking or boiling. 

1 1. The Margaret Apple is a fine and beautiful fruit, yel- 
low ftriped with red, of a delicate tafte, fweet fcent, and is 
generally eaten off the tree. It is ripe in Auguft. 

12. The Summer Pearmain is ftriped with red next the 
fun ; the flefli is foft, but foon turns mealy ; fo that it is not 
much efteemed. It ripens in Auguft and September. 

13. The Kentifh Fill-Bafket is a fpecies of Codlin, of a 
large fize, and is generally ufed for baking. It is in eating 
irom Auguft to October. 



MANAGEMENT OF FRUIT TREES, &c. ft 

14. TheTranfparent Apple was introduced from St. Pe- 
terfburgh ; but is more curious than utetul ; a tree or two, 
therefore, will be fufficient tor a garden. It ripens in Sep- 
tember and October. 

13. Loan's Pearroain is a beautiful fruit ; the fide next the 
fun is of a fine red, and the other fide ftriped with the fame 
colour : the flefh has a vinous taile, but fcon grows mealy, 
Which Ieffens its value. It ripens in September and October. 

16. The Quince Apple is feldom larger than the Golden 
Pippin, and the fide next the fun is or a ruffet colour. This 
is an excellent apple for about three weeks or a month, and 
ripens in September. 

17. The Nonfuch is a good bearer, and very fit either for 
the table or kitchen ; the cooks however complain that it 
makes but a very fmall proportion of fauce. It is ripe in Sep- 
tember and October. 

18. The Golden Rennet is too well known lo need any 
defcription ; it ripens about Michaelmas, and will continue 
good a month. 

19. The Aromatic Pippin is a very good apple, of a 
bright ruffet next the fun ; and the flefh has a fine aromatic 
flavour. It ripens in October. 

20. The Hertfordfiiire Pearmain, or Winter Pearmain, 
is of a fine red next the fun, and ftriped with red on the other 
fide ; the flefh is juicy and fiews well. It is fit for ufe in No- 
vember and December. 

21. The Kentifh Pippin is a handfome fruit, of a pale 
green colour, and the flefh full of a quick acid juice. This 
is a good kitchen fruit; it ripens in November and will keep 
till February. 

22. The Holland Pippin. This fruit is larger than the 
former, the colour darker, and the flefh juicy. It ripens in 
O&ober, and will keep long, and is a good kitchen apple. 

23* The Mcnftrous Rennet is a very large apple, turning 
red towards the fun, and of a dark green on the other fide. It 
is generally preferved on account of its magnitude, as the flefh 
is apt to be mealy. It ripens m October. 

24. The Embroidered Apple is pretty large, and the 
ft ri pes of red very broad, from which circumftance it takes 
its name. It is commonly ufed as a kitchen apple, and is ripe 
in Ociober. 

2,5. The Royal Ruffet, or Leather Coat Ruffet, is a large 
fruit, and one ot the belt kitchen apples that we have. It is 
alfo a pleafant eating apple, and a great bearer ; and is in ufe 
trom October to April, 



ffl TREATISE ON THE CULTURE AND 

26. Wheeler's Ruflet is of a middling fize, the flefh firm 
and of a quick acid flavour ; it is an excellent kitchen fruit, 
and will keep long. It ripens in October, 

27. Pile's Ruflet is a very firm fruit, of a fharp acid fla- 
vour, but is much efleemed lor baking. It ripens in October, 
and will keep till April. 

28. The Nonpareil is a fruit deferyedly valued for the 
brifknefs of its tafle, It is feldom ripe before Chriftmas, and 
if well preferved, will keep till May. This is juftly effeemed 
pne of the beft apples that have been yet known. 

29. The Golden Pippin is well known ; and the French 
own it to be of Englifh origin. It is almoft peculiar to Eng- 
land ; for there are few countries abroad where it fucceeds 
well. It is yellow as gold ; the juice is very fweet ; the fkin 
(efpecjally where expofed to the fun) is often freckled with 
dark yellow fpots. It is certainly the moft ancient as well as 
the moft excellent apple that we have. It ripens in Oclober, 
and will keep through the winter. There are feveral varieties 
of this fruit; 

30. The Pomroy, or King's Apple, ripens nearly as foon 
as the Juneting ; and though not fo beautifully coloured, is 
larger and much better tailed. 

31. The Red and White Calville are good apples, of a 
•vinous tafle. Some have a red, and fome a white pulp ; and 
the white is reckoned of a mofi delicious tafle. They are in 
eating in September and Oclober. 

32. The Kirton, or Cracked Pippin, is a good apple for 
the table. It ripens in September and October. 

33. The Ribflon Pippin* is a fine apple from Ribflon- 
Hall, near Knarefborough, in Yorkfhire. It is a little flreak- 
^d with red towards the fun, and yellow on the other fide. It 
as one of the befl apples for eating and baking, and continues 
jn ufe frorn the end of Oclober till April. It bears very well 
as a dwarf, and no garden fhould be without it. 

34. The Margill is an excellent apple, and continues in 
ufe from November till the latter end of March. It is olten 
fold in the London markets for a Nonpareil. 

35. Kirk's Scarlet Admirable, a good apple for baking, 
and of a beautiful fcarlet colour, is in eating about the month 
pi January. 

36. The French Crab is good for baking ; and when it is 
a favourable feafpn, will make a pretty good fhow at the table. 

* The Sift tree of this fort was feyed growirg in Sir Hairy Gocdiitk'^ 

int. 



MANAGEMENT OF FRUIT TREES, &c. 53 

It keeps the longeft of any apple that we know, being in eat> 
ing from April to Chriftmas. 

37. The Pomme Gree,* a fine apple from Canada, is of 
a flattifh form, and ruffet colour, ftreaked beautifully with red. 
It ripens late and keeps till March. 

38. Sykehoufe Ruffet, a fine eating apple, from Syke- 
houfe, in Yorkfhire. 

39. The Godolphin Apple is a very handfome large line 
fruit, ftreaked with red on the fide next the fun, and ot a yel- 
lowifh colour on the other fide. It is in eating from the latter 
end of September to December. I found this apple growing 
in the garden of the late Lord Godolphin, in St. James' Park ; 
and have given it the name ot the Godolphin Apple, as I have 
riot been able to find it in any catalogue. 

40. Pearfon's Pippin is a nice apple, about the fize of a 
large Golden Pippin, of a yellowifh colour, and the form a 
little flat. In Devonfhire they put thefe pippins into the oven 
juft after the bread is drawn, laying a weight over them to flat- 
ten them, in the fame manner as they do the Beefin in Norfolk, 
and bring them to table as a fweetmeat. I brought fame cut- 
tings of this tree from Nutwell, near Exeter, which I grafted 
on fome trees in Kenfington Gardens. 

41. The New-Town Pippin is a fine apple in a good fea- 
fon ; but feldom ripens with us. It is held in great eiteem in 
America. 

42. Fearn's Pippin is of the fhape and fize of a Nonpa- 
reil. It is of a beautilul fcarlet colour next the fun, and of a 
golden yellow on the other fide. It makes a fine fhow at ta- 
ble, and will keep till the latter end of February. 

43. Hay's Fine Large Baking Apple. 

44. Queen's Apple is a beautiful fruit, red towards the 
fun, and of a fine yellow on the other fide. - This is a very 
fine apple ; in my opinion, next in perfection to the Golden 
Pippin, and about the fame fize. It is in eating from Novem- 
ber to the end of March. 

The above are the bed apples that have come to my knowl- 
edge ; but, for the convenience ot thofe who are fond ot great 
variety, I fhall add a few, with their characters, from the cat- 
alogue of MefTrs. Anderfon, Lellie and Co. Nurferymen at 
Edinburgh ; and alfo a lift collected from the catalogues of 

* The Pomme Gree was introduced into this country by Mr. Alexander 
Barclay, of BrompJon, well known for his ingenuity in b'eeching of wa^. 
He is a great lover of horticulture, and has raifed i'gysral new torts ct goot$~ 
ferries from feed. 



Si TREATISE ON THE CULTURE AND 

the mod eminent Nurferymen in the neighbourhood of Lon*- 
don, and other parts oi England. 

Van Pippin, firft ripe, little flavour, of Dutch origin. 

Orzelon Pippin, a fmall early yellow apple. 

Gogar, or Stone Pippin, good, and will keep till May. 

Whitemore Pippin. 

Paradife Pippin, a beautiful long apple, but fooa grows 
xnealy. 

Thorle Pippin, a pretty flat early apple of great beauty. 

Orange Pippin. 

Dalraahoy Pippin. 

Hamilton Pippin, good. 

Bridgewater Pippin, for kitchen ufe. 

Carberry Pippin, very good. 

Lifbon Pippin. 

Commiffary Pippin. 

Grafton Pippin, an Iriflb defart apple, and much recom- 
mended. 

Lufnefs Pippin. 

Balgown Pippin, is a true Golden Pippin ; but by foil 
and culture rendered larger. 

Scarlet Rennet, beautiful, but does not keeplong. 

Striped Nonpareil, a new fruit, the wood ol which is 
ilriped. 

Dutch Pearmain. 

Royal Pearmain, a beautiful large apple. 

German Pearmain. 

White Pearmain. 

Summer Leadington. The Leadingtons are all of Scotch 
production, and excellent baking apples ; but are foon apt 
to fpoil, except the Grey. 

Large Stoup Leadington. 

Scarlet Leadington. 

White Leadington, 

Grey Leadington. This is among the beft of our Scotch 
Apples, and keeps well, but of little beauty. 

Royal Codlin, a large fine fruit. 

Carlifle Codlin, much eiteemed iti the North of England 
for baking. 

Summer Queening. 

Winter Queening. 

Summer Teuchet Egg, a fmall early Clydefdale Apple, 
«$ a reddifh yellow colour. 
Winter Teuchet Egg. 
Sweener's July-Fiowcr, good. 



MANAGEMENT OF FRUIT TREES, &c. $$ 

Ephrow, or Lady Apple, a very good keeping apple, 

R.ofe Apple, or Greater Api, a French Apple, of fweet 
t-afte and great beauty. 

Wine Apple, one of the bell Scotch Autumn Apples. 

Golden Monday, or Pear Rufiet, good and beautiful. 

Yorkfhire Green, for baking. 

Strawberry, very good. 
'Summer Marygold. 

Fulwood, keeps long, fit only for baking: 

Lady Wemyfs. 

Purfemouth, well flavoured, but dry ; a fine orchard 
apple. 

Naked Apple, very good and keeps long ; a Clydefdale 
Apple. 

Red Ruby, an orchard apple. 

Jerufalem Apple, is red all over, and has a firm pulp, 
but little tafte. 

Queen of England. 

Dutchefs of Hamilton. 

Salmon Apple, bright red and yellow colour, biifk 
juice, and keeps many months. 

Whiftleberry, very good. 

Harvey Apple, from Cambridgefhire. 

White Apple of Hawthorndea, an orchard apple, 

Carfe of Gowrie, do. 

Long Apple of Garron, do. 

Winter Eli, ^ do. 

Summer Eli, do. 

Pigeon Apple, or Pigiotiette, a French defart apple. 

Tower of Glammis, an orchard apple. 

White Apple of Moncrieff, do. 

Patridge Apple, a good fort for kitchen ufe, 

Thqfe in the following Lift marked thus® are tnoji efleemed for 
eating raw ; thofe,i for baking or boiling ; and thofi*. for 
making of Cyder. The Words in Italick are names by which 
the preceding Fruit is frequently known. 

*Acklam's Ruffet, tBeaufin, 

Aged Pippin, Lincolnfhire Beaufin, 

Aromatic Broading, Yorkfhire Beaufin, 

Summer Broading, Norfolk Beaufin, 

Autumn Pearmain, Beauty of Kent, 

-fBarcelona Pearmain, Belle Gridelin, 

^Baxter's Pearmain, Bed Pool, 



TREATISE ON THE CULTURE AND 



Black Pippin, 

£ Black Moore, 

Bontradue, 

Braddock's Seek no further, 

f Cat's Head, 

*Cawood Timely, 

*Chardin's Sans-pareil, 

Chefter Pearmain, 

^iCockajee or Coccagee, 

iCoilard, 

Cotton Pippin, 

Covadies, 

Darling Pippin, 

Derbyfhire Crab, 

Devonshire Buckland, 

Doubie-bloflbm Scarlet Crab, 

Dowfen's, 

Dutch Paradife, 

*Early Nonpareil, 

^Everlafting Hanger, 

tEyer's Greening, 

+Fox Whelps, 

Frank Rambour, 

Frazer's* 

French Pippin, 

French Paradife, 

^Gennet Moyle, 

Golden Doucet, 

Golden Mundi, 

Golden Noble, 

Golden Lull re, 

-'Golden Pearmain, 

Golden RuiTet, 

Grey Noble, 

Gray's Pippin, 

iGreen Blundrel, 

i Green Pearmain, 

Hall Door, 

Havers' Monfter, 

+ Hertfordfhire Under-leal, 

Hollow-crov.ped Pippin, 

* Hubbard's Pearmain, 

Rujfet Pearmain, 

Hughes' New Golden Pippin, 

tjohn, 



Ueux Ann, 

July- Flower, 

June Keepings 

Kipling's Pippin, 

King or the Pippins, 

Kirke's Incomparable, 

■{"Kitchen Rennet, 

Lady's Finger, 

+Lanca(hire Houfewife, 

Large Yellow Pippin, 

* Large Golden Pippin, 

Baker's Golden Pippin, 

Large Apple Williamfon, 

Lawman's, 

Lemon Pippin, 

tLincolnihire Rennet, 

London Pippin, 

Five Crowned Pippin, 

Lord May's Pippin, 

Mansfield Tart, 

tMinehall, 

Neal's Summer Kentifli, 

New-York Pippin, 

New-England Pippin, 

Norfolk Paradife, 

Norfolk Storing, 

Nutmeg, 

Old Pearmain, 

Orgeline, or Orjeline, 

Oxford Oak Peg, 

Oaken Pin, 

*Oxhead Pearmain, 

Earl of Yarmouth's Pear?nain t 

Pie Pie, 

Pine-Apple Ruffet, 

Pipy RulTet, 

*Pomphilia, 

Queen's, 

Queen's Pearmain, 

Red-flefhed Beaufin, 

Red Streak, 

Red Vacan, 

Ronald's Queen Charlotte, 

fRobine, 

+ Royal Wilding, 



MANAGEMENT OF FRtJIT TREES, &c, 57 

Scarlet Pearmain, Tankard Apple, 

Sheppard's Ruffet, Ten Shillings, 

Siberian Crab, Tom Two Years Old, 

Sir Charles Wagers, tTranfparent Codlin, 

Skerm's Kernel, Virgin, 

Spencer's Pippin, *White Pippin, 

Spice Apple, White Sour, 

Spit, Welch Lemon Pippin, 

Stout Buckland, Whykins' Pippin, 

tStriped Beaufin, Wine Sop, 

Stubbard, ^Winter Redftreakj 

^Styre, tWinter Colman, 

^Summer Redftreak, + Winter Broading, 

Summer Pippin, Winter Majetin^ 

Summer RulTet, ;£ Woodcock's, 

•fSummer Colman, Yellow Buckland. 
Summer Majetin, 

N. B. The Siberian Crab and the Double BlofTom Crab 
are good lor preferving. 

Sorts of Apples proper for a fmall Garden. 

The Juneting, Golden Pippins, Nonefuch, Rib Rone 
Pippin, Nonpareils, Queen's Apple, Sykehoufe, Golden Ren- 
net, Aromatic Pippin, Grey Leadington, Scarlet Pearmain, 
Lemon Pippin, Porame Gree, and French Crab, different forts 
of Ruffetins and Codlins, for baking. 

I have taken all the pains that 1 could to ascertain the real 
names of the belt apples ; but the varieties are almoft infi- 
nite : It is, therefore, hoped, that it the fame apple ftlould^ 
in fome few inftances, be found under different names, it 
being almoft impoffible, amid fuch a variety, to avoid a mif- 
take of that kind, the candid reader will have the goodnefs 
to view it with indulgence. 

On the Choojing, Planting, Pruning, and Training of 
Apple-Trees, 

In choofing Apple-trees from the Nurfery, it may be 
fufficient to obferve, that they, as well as Apricot and Peach- 
trees, ftiould have ftrong, ftraight, and clean Items, 

H 



5 8 TREATISE ON THE CULTURE AND 

Sufficient inftruclions have already been given for pre- 
paring the borders* and planting the trees ; which will alio 
be applicable here. The lame directions for heading mull 
be obferved, according to the feafon and time of the buds 
breaking forth, leaving the number according to the iirength 
of each tree ; cutting as dole as pofiible to the top bud, that 
the leading (hoot may the more eafily cover the wound ; and 
conftantJy obferving to rub off all the buds that come up by 
the fide of the leading (hoot, which would otherwife rob itoi 
its nourifhment 3nd Hrength, and fo prevent it from making 
a fine leader. \_See Plate 6. Fig- 1.] Remember to cut it 
annually to the length of from nine to eighteen inches, ac- 
cording to its firength, till the tree is got to that height to 
which you would have it run, and according to the extent 
of the ground ; which height may be from eight to twelve 
feet. By thefe means the trees will throw out horizontal 
branches on every fide, and foon form handfome heads for 
Dwarfs. 

I would advife not to fuffer the Dwarf-trees to run high- 
er than twelve feet ; oiherwife they will become naked at bot- 
tom, the fruit will be liable to be blown down, and the tops 
broken by high -winds. 

In heading old decayed apple-trees, for the fake of 
fymmetry, it will be neceffary to cut at the forked branches 
as near as can be to the upper fide of the fork, cutting them 
in a Hoping manner to carry off the wet, at the fame time 
rounding the edges. You may begin at the lower branches, 
cutting jufl above the lower fork ; and, proceeding upwards, 
cut the relit of the branches from one to fix joints, or forks, 
according to their flrength, till you have finifhed cutting-in 
the whole head. It any of thefe branches fhould have the 
canker, all the infe£led part muff be cut out. When the 
tree is all prepared, apply the compofition immediately, be- 
ginning at the top of the tree, and finifhing with the pow- 
der of wood-afhes and burnt bones, as you defcend ; which 
will prevent it from being rubbed off" during the operation ; 
and the compofition will prevent the fun and air from injur- 
ing the naked inner bark. A tree thus prepared, will, in the 
courfe of three our four years, produce more and finer fruit 

* He is heve fpeaking of the grounds for Dwarf-Appier, in gardens; 
but, nearly the fame rules will apply toothers. He treats of orchards here- 
after, though he may not, perhaps, repeat all the dircftious, which are com- 
mon to all apple-trees, in all forms and fituations. 



MANAGEMENT OF FRUIT TREES, &c. 59 

'than a maiden-tree that has been planted upwards of twenty 
years.* 

It is hoped that the above directions, if properly attended 
to, will be fufficient to enable any one to bring old decayed 
trees into a healthy bearing {late. 

In large orchards and gardens, it may be necefTary, at 
firft, to head down only every other tree ; cutting fome of the 
branches of the reft, which are in a decayed and cankery {fate 
and will bear no fruit. This will be preparing them to throw 
out new wood, and turnifh the tree much fooner with bearing 
branches, in fuch a feafon as the prefent (1800,) when there 
is a blight and general failure of crop throughout the kingdom, 
the operation may be performed in fummer, in the months of 
May, June, and July, (May for America] and even fo late as 
Augult, which would fave a feafon. I would, however, re- 
commend the performing the operation as early as poffible ; 
for by fo doing the wood will be the ffronger. 

When the trees are become hollow, the like method mould 
be followed as is direcled for plums ; but by no means cut 
them down uniefs the tops are quite decayed ; obfervins to 
cut the loofe rotten wood clean out of the hollow and other 
decayed parts, applying the composition. At the fame time 
remember to open the ground, and cut out all the rotten parts 
that may be found in the lower part of the ftem, together with 
all the decayed roots, which, if this be not done, will infalli- 
bly injure the frefh wood and bark, and prevent a cure from 
being effected. 

I would recommend heading down all apple-trees that are 
much cankered and have ill-fhaped heads ; tor by fo doimr 
much labour will be faved, and the trees will amply pay the 
proprietor. 

Never fhorten the young branches, except they are very 
thin, when it will be necefTary to do fo to fill the trees with 
young wood ; nor prune any of the young (hoots the fecond 
year (1 mean the year after they are cut,) as many of the eyes, 
almoit to the end of the fhoot, will, it it be ftrang^ become 
fruit-buds next year ; and fo on every year. 

In the month of May in the firft year after the trees have 
been fo cut, it will be necefTary to go over them, and rub ofF, 

* Upon reading this paragraph, how many American orchards prefent 
themfelves to my view ! How many orchards have I jfeen, withouta fiagle ap- 
ple, while, with the help of this operation, would foon be loaded with fruit ! 
Haw i'oon are trees in that country regarded as worn out, and are, as fuch, 
cut down, which trees by the aid of this fyfirern would laft for twenty or forty 
year* longer, and would be infinitely preferable to a young orchard, bsfides 
the advantage which would be derived from preventing ths lots of time. 



<5o TREATISE ON THE CULTURE AND 

with your finger and thumb, all the fuperfluous young (hoots ; 
leaving from three to fix eyes on each fhoot, according to the 
fize and ftrength of the branch cut. Thefe fhoots will bear 
from three to tour years ; by which time they will be pretty 
much exhaufted by the great quantity of fruit produced from 
them j they mould then be cut down to two eyes to produce 
new wood. 

I always leave three different years' branches on the tree, 
when the firft fhoot d, is cut off at e. [See Plate 6. Fig. 2.] 
You will obferve the next fhoot^ to be full of fruit-buds, if 
it has not been fhortened ; when it begins to grow weak, cut 
it off at g. The next cutting muff be at i, when the branch h 
is tired of bearing. Proceed thus all over the tree with care 
and attention, and you will foon perceive the advantages of this 
method of pruning above the common mode ; for by it you, 
will be able to keep your trees in a conftant (fate of bearing, 
which if left to nature, would only produce a crop of fruit 
once in two or tree years.* Always remember, when the 
fhoot that has done bearing is cut off, to apply the compofi- 
tion immediately, and to rub off the fhoots where they are too 
^numerous. 

The beff time to prune apple-trees is in the month of 
April, or in May, after the peaches, nectarines, and cherries 
are pruned. f 

The (mail fhoots that crofs each other fhould be cut off, 
leaving the ftrongefl to fill up the ttee, and make a fine hand- 
fome head. The fuckers that fpring from the root mould be 
carefully grubbed up, and the fide-ihoots from the flem cut 
off; lor, if left to grow, they will greatly weaken the tree. 
The knobs, where old branches have been cut off, fhould alfo 
be pared away, leaving the fur face of the tree as fmooth as 
poffible; then apply thecompofition ; the young bark will foon 
begin to grow, and by degrees cover the old wounds with a 

* This is the caufe of the frequent failure in crops, and not any pcrverfe- 
wefs in the ftars, as the old women imagine. Mr. Forfyth'a trees never fail. 
His trees, of all forts, were lull of fruit, while it teemed iu other gardens, to 
he a matter of chance, 

+ Soon after this pruning, about the middle of May (fame time for A- 
mcrica) it will be proper to look over the treis, and to pick off any caterpil- 
lars that may be on them, 

' You will then fee what fhoots are infected with the canker, and which 
inight have efcaped your notice at the lime ol pruning ; and, wherever you 
obferve the lead appearance of infection, which may be known by the wood 
appearing of a browifh colour, the fhoot mult be cut down till you come to 
the fouad white wood. 



MANAGEMENT OF FRUIT TREES, &c. 61 

fjrefti fmooth furface. and thus prevent the canker from gain- 
ing ground on the tree. I have feen fome old wounds or. 
confiderable fize healed over in one year. 

The trees which I pruned and dreffed, as above directed, 
in the courfe of the fummer 1795, are all perfectly cured, the 
wounds being filled up with iound wood, and covered over 
with new bark : They all continue in a healthy ifate, and bear 
fine handfome fruit. 

I have advifed feveral Nurferymen about London, partic- 
ularly Meffrs. Gray and Wear, at Brornpton Park NuiTcry, 
Kenfington Gore, and the late Mr. Malcolm, ot Stockwell, to 
head down their apple-trees alter the feafon of drawing for fale 
is over, 

MelTrs. Gray and Wear have headed a great many of 
fuch trees as were formerly thrown to the faggot-pile, and 
have been amply recompenied for their trouble. Trees thus 
headed down, provided the items be firong, will, in the firffc 
and fecond year, produce as much fruit as will refund the pur- 
chafe-money; befides, a great deal of time will be laved, 
which would be loll by planting younger trees. 

It you can procure trees of the above defcription that 
have been headed down three or more years, they will be alt 
covered with fruit-buds, and, if carefully taken up and planted 
in the autumn, if the feafon proves favourable, you will have 
a tolerable crop of fruit the fir il year. Such trees mufl not 
be headed down like maiden-trees, but only thinned off where 
the branches run acrofs and rub againft one another, which 
ihould never be fullered. 

From what has been faid, I hope that gentlemen and 
others will not be blind to their own intereit ; but that they will 
give the practice a fair trial, which, if properly executed, will 
not fail to turn out to their fatisfatlion. Independent of the 
great advantage to be derived from the increafe of crops, in- 
itead of decayed, mofs-grown trees, bearing only a few fmall 
hard and kernelly fruit, they will have the pleafute of feeing 
fine healthy clean trees, loaded with large beautiful and well- 
flavoured fruit ; which, to thofe who have a tatte for garden- 
ing and rural affairs, will be no fmall confideration. 

The borders where you make your erodings in gardens, 
fhould be fix or eight feet broad at lealt, to let the trees 
fpread on each fide, at the di (lance ot twelve feet from tree 
to tree, and they ihould be well trenched, two feet and a half 
deep at leaft. If there fhould be gravel, or four clay, it muft 
be taken out, and good mould put in its place ; leaving the 
ground as rough as poffible, for the frofi and rain to mellow 



62 TREATISE ON THE CULTURE AND 

it. When you level the ground, it fhould be done after rain ; 
you may then fow lb me fmall crops in the borders, fuch as 
Lettuce or Spinage, or Cabbage for tranfplanting ; but let 
not any of the BrafTica tribe come to full growth. Leav- 
ing Cabbage and Broccoli on borders, near fruit trees, draws 
the ground very much, fills the borders with infe6ls, and alfo 
prevents the fun and air from penetrating into the ground. 

When the fun can have free accefs to the border, it adds 
much to the flavour of the fruit. It you can fpare the ground 
en the crofs borders in winter, it will be of great fervice to 
the trees to ridge it up as loofe as you can, and let it lie in that 
ftate all winter to mellow and fweeten. 

If the foil be ftrong, 1 would recommend planting of 
apple-trees that are grafted on Paradife Stocks ; but if the foil 
be light, Free Stocks will do much better. 

When the ground is a ftrong clay or brick earth, mix it 
"with old lime-rubbifh or coal-afhes, fireet-dung or fand ; but 
what I ufe for the borders againft the walls, and which I pre- 
fer to every other manure, is a vegetable mould produced from 
leaves of trees, which mav be obtained in the following manner : 

Coilecl annually as many loads of leaves as you con- 
veniently can, which make up into hot-beds for late melons 
and cucumbers, and for early potatoes, &c. Firfl plant the 
beds with early potatoes ; at the fame time fow radifh and 
lettuce feeds mixed together. When the radifhes are pulled, 
thin the lettuces, leaving a fufEcient quantity for a crop ; by 
the time the lettuces are fit for cutting, the potatoes begin to 
cover the bed. After the lettuces are all cut, you fhould put 
fome of the leaf. mould clofe up to the ftems of the potatoes, 
which will run very faff into the frefh manure, and produce a 
fine early crop. When you have dug up the potatoes, take off 
all the fine vegetable mould till you come to the leaves that are 
not yet rotten ; then with a fork turn up the leaves, adding 
fome fiefh leaves at the fame time, which will caufe a frefh 
heat to come up in the bed ; when this is done, put on the 
lights and keep them clofe for three or four days : It the wea- 
ther be fine and clear, there will, by that time, be a fine fweet 
gentle heat.* 

You may then fow or plant melons or cucumbers in the 
beds. 

* What is here faid about the ufc of leaves in the courfeof their rotting 
is net altogether applicable to America ; but it will be very ufeful for the 
American planter 10 know, thai rotten icaves are fo u{cful, as he can alwavs 
get enough of them. Nor would not beds of leaves be altogether ufelcls in 
America for fpring lettuces, cucumberc, radifhes, <5cc. &c. 



MANAGEMENT OF FRUIT TREES, &c. 63. 

When the heat begins to decline, and the fruit to fwell, 
put a frefh. lining of leaves, two feet and a half broad, round 
the beds. The beds may be broken up the fecond winter ; by 
which time you will find the top part of them rotted to a fine 
black vegetable mould, which will be diebeft manure for trees. 

A good coat of this manure once in two or three years 
will be fufhcient for the borders where the wall-trees ftand, 
and much better than dung, which 1 by no means approve 
of for trees, unlefs it be perfectly rotten and mixed up with 
mould. 

Some of the leaves will be found not quite rotten at the 
bottom of the beds ; thefe may be mixed up with frelh dry 
leaves from the park, garden, &c. and ufed for making new 
beds. 

Of Grafting old Apple-Trees. 

It frequently happens, that, through fome miflake or 
other, after waiting ten or twelve years for a tree 10 come into 
a bearing flate, it is then found that the fruit is neither fit for 
the table nor kitchen ; in fuch cafe, we always graft them the 
following fpring, obfervingto graft on the finefi and healthieft 
fhoots, and as near as poffible to the old graft, and where the 
crofs-fhoots break out ; by fo doing, you will have fome fruit 
the fecond year; and in the third, if properly managed, you 
will have as much as on a maiden- tree of fifteen years Hand- 
ing.* 

The canker, if any, mud be carefully pared ofTthc branch, 
and the fcion muff be taken from a found healthy tree. 

Whenever an incifion is made for budding or grafting, 
from that moment the canker begins. 1 would, therefore, re- 
commend to thofe employed in budding or grafting, as foon 
as the incifion is made, and the bud or graft inferted, to rub 
in with the finger, or brufh, fome of the compofition before 
the bafs is tied on ; then cover the baf-.f all over with the 
compofition as ihick as it can be laid on with a brufh, working 
it well in. If this operation be performed in a proper manner, 
and in a moift feafon, it will anfwer every purpofe, without 
applying any grafting clay. 

This I have frequently done, and found it fucceed per- 
fectly to my wifhes. Obferve not to flacken too foon the 

* This rule mull be of great ufe, and I find it to have been praGifed 
with great fuccefs at Kenfington. 

f Bafs is the fluff of which are made the matt that are put round trunks, 
&c. in the (hipping of goods. It is a nice foft ligament, and is muck better 
?han any other, as it cever refills the lweliing of the wood. 



64 TREATISE ON THE CULTURE AND 

matting (or bafs) which is wrapped round the bud ; for in that 
cafe you will find the incifion opened, which very often oc- 
cafions the death of the bud. 

If Nurferymen and Gardeners would give this method a 
fair trial, and ufe the fame compofition as I ufe for curing de- 
fers in trees, inftead of loam and horfe-dung (which binds fo 
hard as to prevent the rain and moiflure from penetrating to 
the graft to moiffen the wood and baik) they would find that 
the grafts would fucceed much better. The compofition, for 
this purpofe, mould be rather fofter than grafting-clay gener- 
ally is ; and inftead of applying fo large a mafs as is generally 
done of clay, it need not, in mofl cafes, be more than two or 
three inches in circumference. 



MANAGEMENT OF FRUIT TREES, &c. 65 



CHAPTER VII. 



OF PEARS. 



Different Sorts of Pears defcribed. — Of Planting, Heading, 
Pruning, &c. — Experiments on old Trees. — A comparative 
Statement oj the Produce of Pear -Trees, by the old and nevj 
way of Pruning and Training. — OJ Trees headed dozon. — 
Remedy for the Canker, &c. 

JL he cultivation of the Pear is, undoubtedly, of confiderable 
antiquity ; for Pliny mentions no lefs than twenty kinds, and 
Virgil five or fix. 

Linnaeus arranges pears in the fourth fe£lionof his twelfth 
clafs, along with apples and quinces. 

The pear-tree comprehends feveral varieties, ripening in 
fucceffive order from July to Oclober. 

The Pears commonly propagated in England are as follow : 

1. The Little Mufk Pear, commonly called the Supreme. 
This fruit, when ripe, is of a yellow colour; the juice is fome- 
what mufky ; and, it gathered before it be too ripe, it is a 
good pear. It ripens about the latter end of July, and con- 
tinues good only a few days. 

2. The Chio Pear, or Little Baftard Mufk Pear. This 
is pretty much like the other, but fmal'ler. The {kin, when 
ripe, has a lew {freaks of red next the fun, 

3. The Green Chiflel, or Hadings Pear, is a middle 
fized fruit ; it always remains green, and is full of juice when 
ripe. It ripens in the beginning of Auguil. 

4. The Red Mufcadelle is a large early pear, of great 
beauty ; the fkin is of a beautiful yellow ftriped with red, and 
the flefh has a rich flavour. This fometimes produces two 
crops in a year ; the firft about the end of July, and the fee- 
ond in September. 

5. The Little Mufcat is a frr.all Pear, the fkin very thin, 
and of a yellowifh colour when ripe. This fruit has a rich 

I 



66 TREATISE ON THE CULTURE AND 

mufky flavour, but will not keep long. It is ripe about the 
beginning or Auguft. 

6. The Lady's Thigh, commonly called in England Jar- 
gonelle, is oi a ruffet green colour horn the fun, but towards 
if inclining to an iron colour ; the flelh is breaking, and has a 
rich mufky flavour. It is ripe about the middle of Auguft. 

7. The Windfor Pear has a f'mooth fkin, and, when ripe, 
is of a yellowifh green colour ; the flelh is very foft, and, if 
permitted to hang but two or three days after it is ripe, grows 
mealy and is good for nothing. It becomes ripe about the lat- 
ter end ol Auguft. 

8. Jargonelle, commonly called CuilTe Madame. This 
is certainly the true French jargonelle ; and the pear which 
commonly goes by that name in England is the real Cuifle 
Madame, or Lady's Thigh : and it is very probable that the 
names have been changed in coming to this country. This 
pear is fomewhat like the Windfor ; the fkin is fmooth, and 
of a pale green colour. This is a plentiful bearer; but the 
flefh is apt to be mealy if it itands to be ripe, which is about 
the middle of Auguft. 

9. The Orange Mufk is of a yellow colour fpotted with 
black ; the flefh is mufky, but very apt to be dry. It ripens 
about the latter end of Auguft. 

jo. The Great Blanquet, or Bagpipe of Anjou. This 
pear has a fmooth fkin of a pale green colour ; the flefh is foft, 
and full of juice of a rich flavour. It ripens about the mid- 
dle of Auguft. 

11. The Little Blanquet Pear is much lefs than the form- 
er ; of a pale colour, and the flefh tender and full of a rich 
mufky juice. It ripens about the latter end of Auguft. 

12. The Long-ftalked Blanquet Pear has a very fmooth 
fkin, white, and a little coloured towards the fun, and is full 
©f a rich fugary juice. It is ripe at the latter end of Auguft. 

13. The Skinlefs Pear, or Early RuiTelet, is of a reddifh 
colour, the fkin extremely thin, and the flefh melting and full 
of a rich fugary juice. It ripens in the latter end of Auguft. 

14. The Mufk Robine Pear, or Oueen's Pear (alfo called 
the Amber Pear) is final 1, and of a yellow colour when ripe ; 
it has a rich mufky flavour, and is a great bearer. This pear 
ripens about the latter end of Auguft. r 

15. The Mufk Drone Pear has a fkin of a yellow colour- 
when ripe, and a rich mufky tafte ; but is apt to grow mealy 
it left too long on the tree. It ripens about the beginning of 
September. 



MANAGEMENT OF FRUIT TREES, Sec. 6 7 

16. The Orange Pear is of a greenifh colour ; but the 
fide next the fun changes to a purple colour when ripe ; the 
flefh is melting, and the juice fugary, with a little perfume. 
It ripens in the beginning ot Auguit. 

17. The CafToiette, or Green Mufcat, is a fmall green- 
ifh pear with fbme fpecks in the fkin. It is tull of a rich per- 
fumed juice, and ripens in the latter end of September. 

18. The Great Onion Pear, Brown Admired, or King of' 
Summer, is of a brownifh colour next the fun, and is ripe in 
the beginning of September. 

19. The Mufk Orange Pear. The fkin is green, and the 
flefh melting. It ripens in the beginning of September, 

20. Avorat, or Auguft Mufcat. This pear has a fmooth 
fkin ot a whitifh yellow colour ; the juice is richly fugared 
and perfumed, and it is efteemed one of the befl fummer 
pears yet known. It is a great beater, and ripens in the be- 
ginning of September. 

21. The Rofe Pear, or Thorny Rofe. This is fhaped 
like the Great Onion Pear, but much larger, of a yellowifh- 
green colour, but a little inclining to red next the fun. The 
flelh is breaking, and the juice naufky. This ripens in the 
beginning of September. 

22. Poire du Puchet. The flefli of this pear ia foft and 
tender, and the juice fugary. It ripens in the beginning of 
September. 

23. The Perfumed Pear is of a deep red colour fpotted 
with brown ; the flefh is melting, but dry, and has a perfum- 
ed flavour. It ripens in the beginning of September. 

24. The Salviati Pear. This pear is red and yellow next 
the fun, but whiiiih on the other fide ; the flefli is tender, and 
the juice fugary and perfumed. It ripens about the middle of 
September. 

2j. The Roie-water Pear. The fkin of this pear is 
rough, and of a brown colour, the juice is very fweet, and 
taftes like rofe-water. It ripens in the latter end ot Sep- 
tember. 

26. The Ruflelet Pear. The flefh of this pear is foft 
and tender, and the juice is agreeably perfumed. It ripens in 
the latter end ot September. 

27. The Great Mouth-water Pear. The flefh of this 
pear is melting and full ot juice. It ripens about the latter 
end ot September. 

28. The Prince's Pear has a highly flavoured juice. It 
is a great bearer, and ripens about the latter end of- Sep- 
tember. 



63 TREATISE ON THE CULTURE AND 

29. The Summer Bergamot. This is fometimes called 
Hamden's Bergamot. The flefh is melting, and the juice 
highly perfumed. It ripens about the latter end of September. 

30. The Autumn Bergamot is (mailer than the former j 
the flefh is melting, and the juice highly perfumed. It is a 
great bearer, and ripens in the beginning ot October. 

31. The Summer Bonchretienis very full of juice, which 
is of a rich perfumed flavour.. It ripens about the middle of 
September. 

32. Beurre Rouge (the Red Butter Pear.) The flefh is 
very melting and full of a rich fugary juice. It ripens in the 
beginning of October, and, when firft gathered from the tree, 
is one of the very belt fort of pears that we have. 

33. The Dean's Pear. The flefh of this pear is melting 
and full of juice, which is veiy cold. This is a great bearer, 
and ripens in the beginning of October. 

34. The Swifs Bergamot has a melting flefh and is full 
of juice. It ripens in the beginning of October. 

35. The Long Green Pear. The flefh is melting and full 
of juice. It ripens in the latter end of October. This, by 
ibrne, is reckoned the fame with the Mouth-water. 

36. The White and Grey Monfieur John. Thefe are the 
fame ; the difference of their colour proceeding from the dif- 
ferent foils and Situations wherein they grow, or the flocks on 
which they are grafted. If this pear be rightly managed, there 
are not many forts in the fame feafon to be compared with it. 
The flefh is breaking, and full of a rich fugared juice. It ri- 
pens in the latter end of October or beginning of November. 

37. The Flowered Mufcat is an excellent pear ; the flefh 
is very tender, and of a delicate flavour. It ripens in No- 
vember. 

38. The Vine Pear is of a dark red colour ; the flefh is 
very melting, and full of a clammy juice. It comes into eat- 
ing in November. 

39. The Roufleline Pear is of a deep red colour, with 
fpots of grey ; the flefh is very tender and delicate, and the 
juice very fweet, with an agreeable perfume. It ripens about 
the latter end of October, but will not keep. 

40. The Knave's Pear. The flefh of this pear is fine and 
lender, and the juice very much fugared. It ripens in the lat- 
ter end of October. 

4 1 . The Marquifs Pear. If this pear do not change yel- 
low in ripening, it is feldom good ; but it it does, the flefh will 

"be tender and dedicate, very full of juice, which is fugared. 
It comes into eating in November. 



MANAGEMENT OF FRUIT TREES, &c. 69 

42. The Crafane Pear. The flefh ot this pear is ex- 
tremely tender and buttery, and full of a rich fugared juice. 
It is the very beft pear of the feafon, and comes into eating 
about the latter end of December. 

43. The Lanfac, or Dauphin Pear. The flefh of this 
pear is yellow, tender, and melting ; the juice is fugared and 
a little perfumed. It is in eating the beginning ot December. 

44. The Martin See (the Dry Martin) is almoit like the 
Ruflelet in fhape and colour ; the flefh is breaking and fine ; 
and the juice is fugared, with a little peilume. It is in eating 
about the beginning of December. 

43. The Amadot is rather dry, but high flavoured. It is 
in eating about the middle of December. 

46. The Little Lard Pear is extremely fine ; the flefh 
melting ; the juice is much fugared, and has an agreeable 
mufky flavour. It is in eating t^e latter end ot December, 
and is efleemed one of the belt fruits in that feafon. 

47. Louifbonne (the Good Lewis Pear.) The flefh of 
this pear is extremely tender, and full ot a very fweet juice. 
It is in eating about the middle of December. 

48. The Colmar Pear is very tender, and the juice great- 
ly fugared. It is in eating about the beginning ot Jjnuary, 
and is efleemed an excellent trait. 

49. L'Efchafferie. The ilefh of this pear is milling and 
buttery ; the juice is fugary, with a little peilume. It is ia 
eating about the fir ft of January. 

50. The Virgouleufe Pear is efleemed by feme as one of 
the beft fruits of the feafon ;* the flelh is melting, and full of 
a rich juice. It is in eating about the full of January. 

51. The Ambrette is efleemed a very good pear; the 
flefh is quite melting, and full of fvveet perfumed juice. It 
comes into eating about the beginning ot January. 

,52. Epine d'Hyver (the Winter Thorn Pear) has a very 
tender buttery pulp, of an agreeable tafte, with a fweet juice 
highly perfumed. It is in eating about the latter end of De- 
cember. 

53. The St. Germain Pearf is a fine fruit, keeps long • 
the flelh is melting, and very full of juice, which in a dry fea- 

* In dry and cold feafans this pear is very apt to crack, which greatly 
diminilhes its value. 

+ This pear, owing to the hot and dry fummer, has come into eating {\z 
weeks fooner this feafon than I ever remember ; and, of couife, will be to 
Riuch fooner out than ufual. 

It is to tie obl'erved, that in dry feafons, fruit mould net be f offered to 
fvveat fo long in the heaps, (as directed in the chapter ' On Gathering and 
Jaying up Fruit ;') perhaps a fortnight will be Song enough. 



7 o TREATISE ON THE CULTURE AND 

fori, cr it planted on a warm dry foil, is very fweet. This is 
in eating from December till February. 

54. St. Aultin. This pear is pietty full of juice, which 
is often a little fharp ; the flefh is tender, but not buttery. It 
is in eating in the latter end of December, and will continue 
good two months. 

,55. The Spanifh Bonchietien is a large fine pear; the 
fie fli is breaking, and the juice fweet. It is in eating in Janu- 
ary. 

56. The Wilding of Caffoy, called alfo the Small Win- 
ter Butter Pear, is a fmall fruit ; the flefh is melting, and the 
juice very rich. It is in eating in January. This is an ex- 
traordinary good bearer. There was a tree of this kind at 
Cambden-houfe, near Kenlington, which generally produced 
a great quantity of fruit. 

57. The Martin Sire, c v the Lord Martin Pear, is a good 
fruit ; the flefh is breaking and full of juice, which is very 
fweet and a little perfumed. It is in eating in January. 

58. The Winter Ruffelet. The flefh of this pear is but- 
tery and melting, and generally full of a fweet juice. It is in 
eating in the latter end of January. 

,59. Franc-real, or the Golden End of Winter, is only 
efleemed for baking. 

60. The Brown Beurre. This pear is of areddifh brown 
colour on the fide next the fun, and yellowifh on the other fide. 
The flefh is melting, and full of a rich juice. It ripens in Oc- 
tober, and is juflly efleemed an excellent pear. 

61. The Holland Bergamot, Amofelle, or Lord Che- 
ney's, is a very good pear, the flefh is half buttery and tender, 
and the juice is highly flavoured ; it will keep from the end 
of January till April. 

62. The German Mufcat is an excellent pear ; it is but- 
tery and tender, and the juice is highly flavoured. It is in 
eating from February till April or May. 

63. The Pear of Naples, or Eafter St. Germain, is half 
breaking ; the juice is fweet, and a little vinous. It is in eat- 
ing in March. 

64. The Winter Bonchietien Pear is very large ; the 
flefh is tender and breaking, and is very full of a rich fugared 
juice. This is in eating from the end of March till June. 

65. La Paftorelle is tender and buttery, and the juice 
fweet. This is in eating in March. 

66. St. Martial, or the Angelic Pear. The flefh of this 
is tender and buttery, and the juice is very fweet. This is in 
eating in March. 



MANAGEMENT OF FRUIT TREES, &c. 71 

6y. The Wilding of Chaumontelle is melting, the juice 
is very rich, and a little perfumed. It is in eating in January. 

68. The Brown St. Germain is a very fine high flavoured 
pear on dwarfs and ftandards, and comes in after the Wall St. 
Germain. It continues in eating from December to the end of 
March. 

69. Pear D'Auch was introduced by the late Duke of 
Northumberland. It much refembles the Colmar, but is fuller 
towards the {talk. It is in eating from Chriftmas to April, 
and is, without exception, the bell of all the winter pears. 

70. The Swan's Egg is a middle fized pear, in ihape like 
an egg ; is of a deeper green colour, thinly covered with 
brown ; the flefh is melting and full of a pleafant mufky 
juice. It comes in eating in November. The tree is healthy, 
and bears well either as a ftandard or any other way. 

71. The Bergamot de Pafque goes alio bv the following 
names, viz. the Terling, the Amofelle, the Paddington, and 
the Tarquin. This is a handfome fruit, green when gathered, 
and of a yellowim or ftraw colour when ripe. It comes into 
eating about the month of April, continues till June, and makes 
a very handfome appearance at table.* 

72. The Golden Beurre is a very fine pear. It is of a 
beautiful fcarlet colour next the fun, and of a gold colour on 
the other fide. The flefh is ;~selting and the juice high fla- 
voured. It ripens in Ottober. This tree fucceeds bed on an 
Eaft afpect, and a loamy foil. It is a plentiful bearer.T 

A Selctlion of Pears, from the Catalogue of Mcffrs. Anderfcn, 
Leflie and Co. Nurferymen, Edinburgh. 

SUMMER PEARS. 

Pear James ; fcon ripe, foon rotten ; has a little flavour, 
and is the earlieft pear that we have in Scotland. 

Early Carnock ; indifferent, of a yellow colour, and 
bright red towards the fun ; makes a beautiful ftandard. 

Lemon, Lady's Lemon, or Lady Lamont ; indifferently 
good ; principally valued for coming early, and being a good 

* This pear has come into eating above fix weeks fooner this feafo:i than 
in any other in my memory. 

f This pear was introduced from Burgundy by the late MarfhaU. Con- 
way, and was firit raifed in this country, at his leaf of Park Place, near 
Henley, upon Thames, now the feat of Lord Malmefbury. The above dc- 
fciiptioc was tranfmitted to me by Mr. Copland, his Lordfhip's gardener, 



7 a TREATISE ON THE CULTURE AND 

bearer. Green Pear of Pinkey ; a fmall green pear, nearly 
round, of a fweetifh tafle. 

Forrow Cow, a Clydefdale Pear ; a large pear with a 
fhort Uaik ; flat towards the eye ; its colour red and yellow ; 
its flew tender and mufked. 

Pear Sauch, a Clydefdale Pear, a big-bellied beautiful 
pear ; the tree large, a great bearer, and fit for an orchard ; the 
pear but indifferent. 

Gray Honey, pretty good. 

Green Orange Pear, or Orange Vert ; a very good pear. 

Brute Bone, Chaw Good, or the Pope's pear ; indifferent. 

Golden Knap, fuppofed Scotch, is a fmall fummer Pear 
of tolerably good qualities. 

Early Achan, an indifferent fruit, greatly inferior to the 
Winter Pear of that name. 

Hanging Leaf ; this is its name in Clydefdale ; good and 
beautiful, almoff round, its colour red and yellow ; a delicious 
fweeinefs is is found in its tafte. 

Scots Bergamot, a large good pear, of a yellow and red 
colour ; its flefh tender and juicy. 

Longueville, very good, but a precarious bearer; fup- 
pofed French, but not in their catalogues by that name. 

Mufked Boncretien, Gratioli, Cucumber, or Spinola's 
Pear ; a very good pear, if gra'ted on a free flock ; its pulp is 
fomewhat between fhort and tender, with a great deal of per- 
fumed juice ; its colour red on one fide, and white on the 
other. 

Saffron Pear ; a pretty large well fhaped pear, fit for an 
orchard. 

AUTUMN PEARS. 

Keather, a Clydefdale Pear, of middling fize, and oblong 
fhape, its juice agreeable. 

French Carnock : tolerably good. 

Elfhin Haft, or Good-man Pear; a long Pear, flat to- 
wards the eye ; its colour green and yellow; its flefh hard, 
dry, and fweet. 

Drummond, or late Scotch Carnock ; very good, if eaten 
before it grows mealy ; its colour a bright red and yellow. 

Vicar, an oblong pear, its colour yellow, red, and ftriped, 
tender, fweet, and mufked, but dry. 

Royal Orange Bergamot ; this differs from the Orange 
Bergamot in being yellower, and fometimes having a faint red 
on one fide. 



MANAGEMENT OF FRUIT TREES, &c. 73 

Green Pear of Yair ; fweet, juicy, and melting ; of a 
moderate (ize ; takes its name from Yair, on Tweed- fide, 
where it was firfl: difcovered. 

Rob Hind ; very indifferent. 

Le Befideri, the Wilding of the foreil of Ileri in Bre- 
tagne ; a yellowifh pear of a middle fize ; indifferent. 

Unicorn Pear ; of a beautiful red and yellow colour, but 
rather auftere in tafte. 

WINTER PEARS. 

Winter Achan, a Scotch Pear ; among the beft early win- 
ter pears, and equal to mod of thole of French origin. 

Brier Brulh, Scotch ; a good pear, and will ripen in mod 
feafons ; it is a fmall pear, of a firm fubftance and fweet tafte. 

Brompton Park ; a feedling fent by Jeffery by that name. 

Round Winter, a Clydefdale Pear ; a very excellent win- 
ter pear, as defcribed in Dr. Gibfon's Fruit Gardener. 

Poir Portrail, or Gate Pear; for baking. 

La Double Fleur, or the Double Flowering Pear ; a lar^e, 
flat beautiful pe-rr, with a fmooth fkin, and blufh colour on 
one fide, and yellow on the other ; the beft pear to preferve, 
taking a beattful red colour trdm the fire. 

In the following additional Lift, thofe marked * are bejlf or bak- 
ing orjiewing, and thofe \for making of Perry. 

Ambrofia Pear, Green Bergamot, 

Afhton Town, Huntingdon Pear, 
Autumn Mufk BonchreUien, + Huffcap, 

Bifhop's Thumb, King's Catharine, 

*Blood.y Pear, Lammas, 

Brocas Bergamot, London Sugar, 

tBarland, Mufcat Almain, 

*Befideri, Mufk Blanquef, 

Beaurrfr de Roi, + Oldfield, 
*Black Pear of Worcefter, Orange Bergamot, 

Britannia, Pear Piper, 

Burdelieu, Pirus Pollveria, 

"Catillac, Red Admirable, 
Doyenne, or St. Michael, Scotch Bergamot, 

Lafter St. Germain, Seven Angled, 

Ganfel's Bergamot, Silver Striped, 

Golden Beurre, * Spanifh Red Warden, 

Gray Beurre, + Squafh, 

Gray Good wife, Striped Verte Longe, 

Green Sugar, White Beurre. 



; 4 TREATISE ON THE CULTURE AND 

To thofe who havefm-ill Gardens, and room only for a few Trees, 
I would recommend the following as the mojt ii/eful, viz. 

Summer Pears — The Mufk Pear, the Green Chiffel, Jar- 
gonelle, Summer .Bergamot, Summer Bonchictien. 

Autumn Pears. — The Orange Bergamot, Autumn Berga- 
mot, Ganfel's Bergamot, Brown Buerre, Doyenne or St. Mi- 
chael, and Swan's Egg. 

Winter Pears. — Crafane, Chaumontelle, St. Germain, 
Colmar, D'Auch, L'Efchairerie, Winter Bonchrctien, and 
Bergamot de Pafque. 

The above will furnifh a regular fucceffion of fruit. 

Of the Management of Pear -Trees. 

It will be unneceffary to fay much here on the choice of 
young pear-trees, as the rules aheady laid down are fufficient 
tor that purpofe. 

I would advife thofe who intend to plant pear-trees, in- 
itead of c hoofing young ones, to look out tor the oldeft that 
they can find in the nurfery, and with ftrong flems ; to have 
them carefully taken up, with as much of the roots as poffible, 
and carefully planted, after cutting in the roots a little, fpread- 
ing them as horizontally as you can. Then fill up all round 
the roots with light dry mould ; forcing it in about thofe which 
lie hollow, with a fharp pointed flick ; filling the hole up to 
the top without treading the mould, till you have find filled the 
hole with as much water as it will contain, leaving it a day or 
two until the ground has abfoibed the water ; then throw on 
fome frefh dry mould, and tread it as hard as you can ; fill the 
hole up again with mould to within an inch of the top, and give 
it a fecond watering, leaving the mould abdut three inches 
higher than the border, to fettle of itfelf, and to receive the 
rain that falls, for at leaf! a month. When the mould has be- 
come quite dry, you may tread it a fecond time ; then make a 
large bafon all round the tree, and give it another watering ; 
then mulch the top over with fome rotten leaves or dung, ob- 
serving to water the trees once a week in dry weather, and 
lprinkle the tops frequently with a pot, or hand engine, to 
keep the wood from fhriveling till the trees have taken frefh 
root. 

The method of pruning pear-trees is very different from 
that pracfifed for apple-trees in general. Theconftant practice 
has been, to leave great fpurs, as big as a man's arm, from one 
foot to iS inches long. \See Plate 7. Letter C] Theconllant 



MANAGEMENT CF FRUIT TREES, &c. 75 

pruning inevitably brings on the canker ; and, by the fpurs 
Handing out fo tar, the blofTom and trait aie liable to be much 
injured by fro ft and blighting winds, and thus the fap will not 
have a tree circulation all over the tree. The fap will always 
find its way firft to the extremities of the (hoots ; and the fpurs 
will only receive it in a fmall proportion, as it returns trom 
the endsot the branches The fruit Handing at fo great a dif- 
tance from the branch, is liable to be hard, fpotted, and ker- 
nelly ; as Letter D. Plate 7. 

I have adopted the following method when the trees were 
all over cankered, and the fruit fmall, and not fit to be fent to 
the table. 1 cut the tops off as near as poilible to where they 
were grafted ; always obferving to cut as clofe to a joint or bud 
as pofhble. The buds are hardly perceptible ; but you can 
always know where the joints, or folks are, by the branches 
breaking out of the fides. 

Finding the pear-trees in Kenfington Gardens in a very 
cankery and unfruitful ftate, in the years 1784 and 5, 1 took 
out the old mould from the borders againff the walls, and put 
in frefh loam in its ftead ; at the fame time I pruned and nailed 
the trees in the common way, and left them in that ftate up- 
wards of eighteen months, to fee what effecl the frefh mould 
would have on th.-m ; but to my great furprife, I found that 
it had no good effecl. 

After I had tried the frefh mould as above, I began to 
confider what was bed to be done with fo many old pear-trees 
that were worn out. The fruit that they produced 1 could not 
fend to his Majefly's table with any credit to rnyfelf, it being 
fmall, hard, and kernelly. 1 thought it would be a great re- 
flection on me as a protelTional man, that, after 1 had put his 
Majefty to fo great an expence, no advantage was likely to be 
derived from it. 1 faw that fome new method mufi be tried 
to reftore thefe old trees, or that next year they muft be grub- 
bed up, and was loth to give them entirely up before I had 
tried fome expeiiments. 1 confidered,that it muft be between 
twelve and fourteen years before 1 could have any fruit from 
young trees ; and theielore determined to try an experiment, 
with a view of recovering the old ones. 

1 beg:-»n with cutting down tour old decayed pear-trees of 
different kinds, near to the place where they had been grafted : 
This operation was performed on the 15th of May, 1786. — - 
Finding that they put torth fine fhcats, I headed down tour 
more on the 20th ot June in the fame year (for by this time 
the former had moots ot a foot long.) which did equally well, 
sind bore fume fruit in the following year. O.ie of the fir ft 



7 6 TREATISE ON THE CULTURE AND 

lour that I headed down was a St. Germain, which produced 
nineteen fine large well flavoured pears next year, \_See Letter 
B. Plate 7.] and in the third bore more fruit than it did in its 
former ilate when it was tour times the fize. 

I left feven trees upon an Eaft afpecf, treated according 
to the common method ot pruning, which bore the following 
number ot pears upon each tree : 

Epine d'Hyver produced eighty- fix pears, and the tree 
fpread fifteen yards. 

A Crafane produced one hundred pears, and the tree 
fpread fourteen yards, 

Another Crafane produced fixteen pears, and the tree 
fpread ten yards. 

A Virgouleufe produced one hundred and fifty pears, and 
the tree fpread nine yards. 

A Colmar produced one hundred and fifty pears, and the 
tree fpread nine yards. 

Another Colmar produced feventy-nine pears, and the 
tree fpread ten yards. 

A L'Efchafferie produced fixty pears. 

Seven trees, headed down and pruned according to my 
method, leaving the fore-right moots in fummer, bore as fol- 
lows, in the fourth year after heading : 

A Louifbonne bore four hundred apd fixty-three pears, 
and the tree fpread nine yards. 

Another Louifbonne bore three hundred and ninety-cne 
pears, and fpread eight yards. 

A Colmar bore two hundred and thirteen pears, and 
fpread fix yards. 

A Brown Beurre bore five hundred and three pears. 

Another Brown Beurre bore five hundred and fifty pearc. 

A Crafane bore five hundred and twenty peais. 

A Virgouleufe bore five hundred and eighty pears. 

The branches ot the four laft trees fpread nearly in the 
fame proportion as the firft three. 

A young Beurre the fecond year after heading, bore two 
hundred and thirty pears ; and a St. Germain four hundred. 

All the above trees flood upon the fame afpect and the 
fame wall, and the fruit was numbered in the lame year. A 
great many pears which dropped from the trees are not reck- 
oned. The trees that were pruned according to the old prac- 
tice covered at leaft one-third more wall than the others. 

By the above ftatement it appears, that the trees headed 
down bore upwards of five times the quantity of fruit that the 
others did; and it keeps inereafing in proportion to the pro- 
grefs of the trees. 



MANAGEMENT OF FRUIT TREES, &c. ff 

On the 20th of June, (fame month will do for America,) 
I headed feveral ftandards that were alraoft deftroyed by the 
canker; fome of them were fo loaded with truitthe following 
year, that I was obliged to prop the branches, to prevent their 
being broken down by the weight of it. In the fourth year af- 
ter thefe ftandards were headed down, one of them bore two 
thoufand eight hundred and forty pears. There were three 
ilandards on ♦he fame border with the above, two of which 
were St. Germains ; the old tree was of the fame kind. One 
of thefe trees,* twenty years old, had five hundred pears on it, 
which was a great crop tor its fize : So that there were on the 
old tree, which hid been headed down no? quite four years, 
two thoufand three hundred and forty pears more than oh the 
tree of twenty years growth. 

When the men numbered the pears, there was near a bar- 
row full of wind-tails at the bottom of the old tree, which were 
not included. 

Plate 8 is a correct drawing of an old decayed Beurre 
pear-tree, (reftored from an inch and a halt ot bark) which 
now covers a wall fixteen feet high t In the year 1796, it 
bore four hundred and fitty fine large pears, and has continued 
in a flourifhing flate ever fince. The letters a, a, a, reprcfent 
the fruit buds Tor the prefent year ; b, b, b, are thofe forming 
for next year ; and r, c, c, the old toot-fialks that bore the fruit 
Jail year: The fmall buds are beginning to form, which pro- 
duce fruit the lecond year ; and d, d, are the fore-right (hoots 
as they appear before they are cut, which mud be at e, clofe to 
a bud, leaving them as regular as poffible all over the tree ; 
you will then have a regular crop of fruit from the ftem to 
the extremities of the branches : but if this be not obferved, 
you will have hardly any fruit next year. 

The following is the method which I purfue in training 
trees that are cut near the place where they were grafted. 

Every year, in the month ot March (middle ot April for 
America,) I fhorten the leading fhoot to a toot or eighteen 
inches, according to its ftrength ; this fhoot will, if the tree 
be flrong, grow from five to feven feet long in one feafon ; 

* This tree was about fix years old when I planted it, fourteen years 
age 

+ I law this tree, as, indeed, I did all the others that are reprefented iri 
the plates, at the end of the work ; and a moft graiitying fit>ht it was to me. 
The remains of the old bark H'ere e«fi!y diftinguiih?.ble <ro:n the new bark, 
which looked precifely like that of a young tree. — The fame operation 
would produce the fame effefts in flandaids a3 well as wall tries, and in A- 
merica as well as in England. 



7 g TREATISE ON THE CULTURE AND 

and, if left to nature, would run up without throwing out 
Tide fhoots. The reafon for thus fhortening the leading fhoot 
is, to make it throw out fide fhoots ; and it it be done clofe 
to a bud, it will frequently cover the cut in one feafon, leaving 
only a cicatrix, as at f, J, /, in plate 8, which fhew every 
year's growth and cicatrix. When the fhoots are very ftrong, 
I cut the leading fhoot twice in one feafon ; by this method I 
get two fets of fide fhoots in one year, which enable me the 
fooner to fill the tree. The firft cutting is performed any 
time during the fpiing, and the fecond about the middle of 
June. 

When you prune the trees, and cut the fore-right fhoots, 
which fhould be done in February or March (not fooner than 
the middle of March in America,) always cut clofe to an eye 
or bud, obferving where you fee the greateft number of leaves 
at the lower bud, and cut at them ; for at the toot-ftalk of every 
one of thefe will be produced a flower bud. You will have in 
fome forts of pears, in a favourable feafon, from five to nine 
pears in a clufter. This cutting fhould not be later than March 
or the beginning of April, (it may be done tiil the middle of 
April in America) on account of the leading fhoot beginning 
to grow ; the next topping, when the leading fhoot grows 
quick enough to admit ot it, fhould be about the middle of 
June (latter end of June in America,) and the length of the 
Ihoots fhould be according to their flrengih, having from 
three eyes, or buds, to fix on a fide. Plate 8, will better 
explain the different years' growth, &c. than I can do by 
words. The loweft^, is the place where we began to cut the 
top off; and g, the old decayed flump, with very little bark 
left. 

The cankery part beginning to effe£l the new bark, I cut 
off all the canker at the bottom la ft year, and platlered the 
place with fome cow-dung mixed with wood-afhes and powder 
of burnt bones, put into as much urine and foap-fuds as 
would make it ot the confi Hence ot thick paint ; this I laid on 
with a painter's brufii. After it had been applied about three 
hours, I patted it gently down, with my hand, clofe to the 
tree. By fo doing, I get rid ot all the air bubbles that may be 
under the compoliiion, and make it adhere to the tree, pre- 
venting it from being wafhed off by heavy rains. 

In the beginning ot Augult (fame feafon in America,) 
we fhorten the fore-right (hoots to about four inches long ; 
by this time the fhoot will have made its full growth tor 
the feafon, and will produce fine firon<r eyes for the follow- 
ing year. 



MANAGEMENT OF *RUIT TREES, &c. 79 

The tree above mentioned had a decayed rotten root, the 
dead part of which I cut all away, till I came to the found 
wood. Whenever the trunk is hollow, you mull follow it 
under ground till you have cut out all the decayed parts and 
rotten roots ; otherwife you will lofe the tree. 

By proceeding accoiding to the foregoing directions, 
the root will be renewed, while the tree is forming a fine 
handfome head. In the mean time trench your borders, tak- 
ing up all the old roots, and add fome frelh mould to them, 
if you can conveniently get it ; if you cannot, remove all the 
four mould that is about the roots of the trees, and put in 
forne taken horn the border, at a diflance from the wall ; 
always remembering to lay the top fpit next to the roots of 
the trees ; alfo, mix fome vegetable mould, from the melon 
and cucumber beds, with rotten leaves, as a manure for the 
bordets. 

I have headed down many trees that had not this pre- 
paration ; and yet they throve very well, but did not (end 
ioith fuch fine roots and moots as thofe that were fo pre- 
pared. 

If the above directions be followed, you will get more 
pears in three or four years than you can in twenty-five years 
by planting young trees, and pruning and managing them in. 
the common way. 

If pears are grafted on free flocks, fuch as Colmars, Pear 
D'Auch, Crafanes, L'Efchafferies, Virgouleufes, and Winter 
and Summer Bonchietiens. 

The depth of the mould for pear-trees fhould never be 
lefs than three leet, laying the belt mould at top, to encourage 
the roots to come as near the furface as poflible. If the bot- 
tom be clay it will be very necellary, once in every five or fix 
years, to open the ground round the roots of the trees, and cut 
ofF all the large ones that are inclining to run into the clay ; by 
fo doing your trees will throw out frefh roots that will tun near 
the furface, provided the mould is good near the top. 

You may have a crop of early peas, lettuce, or fpinach, or 
any other fmall crops on the ground, during the winter and 
fpring; but no late crops by any means. It the ground can be 
fpared, I would advife to have no fummer crops ; but keep 
the borders hoed, in particular after rain, otherwife the ground, 
if a flrong loamey or clayey foil, will be apt to crack in dry 
weather ; but by frequent Hitrmg between wet and dry this will 
be in a great meafure prevented, and the fun's rays admitted 
into the mould, which will greatly heighten the flavour of the 
fruit. When you can conveniently fpare the ground in winter. 



80 TREATISE ON THE CULTURE AND 

it mould be ridged up to fweeten the mould ; which you may- 
very well do, if you fow early peas on the fides of the ridges ; 
which is by iar the beft way to preferve the peas from the 
froft, and to prevent them from rotting, which will fometimes 
happen, it the land be flrong, before they begin to vegetate. 
Or, you may fow an early crop of carrots or fpinach in the 
ground. 



MANAGEMENT OF FRUIT TREES, &c. 81 



CHAPTER VIII. 



OF VINES. 



Different Sorts of Vines cultivated in England. — Of their Pro- 
pagation. — Experiments on Training and Pruning, with full 
Direclions jor the right Performance of both. — Ufeofjht 
Compofition in Pruning. — Of Watering. — Preferving Grapes 
from Flies, Wafps, and Birds. — Of gathering Grapes, and 
keeping them in Winter* 

JL he Vine is a native of moll of the temperate parts of the 
world, and has been cultivated ever fince the flood. It belongs 
to the firit order of Linnaeus' fifth clafs, Pentandria Mono- 
gynia. 

I fhall here felecl thofe vines which are mod efteemed in 
this country, for the hot-houle, vinery, and natural wall ; and 
give a fhort description of each. 

N. B. The letter h diftingui flies the proper forts for a 
hot-houfe ; the letter v for a vinery ; and (he letter w for a 
common wall. 

1. The July Grape, or Morillon Noir Hatif, is a frnall 
round black berry, of afugary juice, and is principally efteem- 
ed for being early ripe, which is in September, v. w. 

2. The Royal Mufcadine, D'Arboyce, or Chaflelas 
Blanc, is an excellent grape; the bunches are large and com- 
pofed of round amber-coloured berries of a rich vinous tafte. 
In a fine feafon it ripens in September, h. v. 

3. The Malmfey Mufcadine fomewhat refernbles the 
pteceding ; the juice is very fweet, and of a high flavour. — 
This is a good bearer and a very fine grape, zv. v. 

4. The Black Mufcadine. This is a good bearer, and the' 
berries are beautifully powdered with a biuifh bloom, h. v. 

5. The White, or Common Mufcadine, by fome called 
the Chaflelas. This refernbles the Royal Mufcadine, but the 
berries are fmaller j and. although it is not fo fweet as the 

JLi 



82 TREATISE ON THE CULTURE AND 

Royal, it is the beft grape that we have for a common wall, 
and a great bearer, w. 

6. The White Mufcat of Alexandria, or Alexandrian 
Frontinac. The berries are oval, and the bunches long. This 
grape has a rich vinous juice, and is efteemed an exceeding 
good grape for the hot-houfe. h. 

7. The Red Mufcat of Alexandria refembles the former ; 
only the berries are red. k. 

8. The White Mufcat, from Lunel. This grape has large 
oval berries of an amber-colour, and full of a vinous juice. 
This vine is a plen'iful bearer, and highly efteemed h. v. 

9. The Black Mufcadel has large oval berries ot a black 
colour, and pleafant juice, k. 

10. The Red Mufcadel has large red berries of an oval 
fhape, and ripens late. The bunches are very large, k 

11. The Black. Damafcus has large, round, black col- 
oured berries ; the flefh is rich, and well flavoured. This is 
an excellent late grape, h. 

12. The Black Grape from Tripoli has large black ber- 
ries, and is an excellent grape, h 

13. The Black Spanifh, or Alicant Grape. This grape 
has black berries of a pleafant flavour, k v. 

14. The Black Grape from Lifbon. This grape has 
large round juicy berries, and the bunches refemble the Black 
Hamburgh. This is a good grape k. v. 

15. The Black Frontinac, or Mufcat Noir. This grape 
has pretty large round berries, black when ripe, and covered 
with a mealy powder. It has a rich vinous juice, and ripens 
in October, v. k. 

16. The Red Frontinac, or Mufcat Rouge, is a verv fine 
grape, and greatly efteemed. It lus large brick-coloured ber- 
ries, and the juice is of a highly vinous flavour, 1/. 

17. The White Frontinac, or Mufcat Blanc, has large 
bunches compofed of round berries. The juice of this grape, 
when fully ripe, is exquifite, h. v w. 

18. Grizzly Frontinac has roundberries, of a colour com- 
pofed of brown, red and yellow. This grape has an excellent 
flavour, h. v. 

10. The White Sweet Water. The berry is large, ot a 
white colour and very agreeable juice. This is efteemed an 
excellent grape, and ripens in September, h. v. u. 

30, The Black Sweet Water has a fmall roundifh berry, 
of a fweet tafle ; but, being apt to crack, is not much in re- 
pute. The birds are very fond of this grape, which ripens in 
September, p, vj. 



MANAGEMENT OF FRUIT TREES, &c. 83 

21. The Black Hamburgh. The bunches of. this grape 
are large, compofed ot large oval black, berries, of a pleafant 
fweet juice and vinous flavour. It ripens in November, k.v. 

22. The Red Hamburgh has thin-fkinned berries of a 
dark red. They have a rich vinous flavour, and ripens about 
the lame time with the former, h. v. 

23. The White Hamburgh. This grape has large oval- 
fhaped berries, and is a pretty good bearer, h. 

24. The Small Black Cluilei has fmall oval berries. The 
leaves are covered with a hoary down. This is a very pleaf- 
ant fruit, v. w. 

q§. The Large Black duffer is larger than the former, 
and has a very rough harm tafte. Mr. Speechly fays, that he 
had this grape from Lifbon, and was allured that it is the grape 
of which they make Red Port Wine. I have had the fame 
grape eight or ten years, v. 

26. The White Grape from Alcobaca. This grape bears 
large bunches of white jaicy berries, v. 

27. The White Morillon has an oval-fhaped juicy berry. 
The leaves are downy on the under fide. h. v. 

28. Early White Grape from TenerifFe. The berries 
are of a middling fize, and the flefh remarkably fweet and 
juicy, v w. 

29. The White Parfley-leav'd Grape, or Ciotat. This 
grape has round berries, white, juicy, and fweet. There is a 
fort of the parfley-leav'd grape with red fruit, v. 

30. The White Corinth Grape has a fmall round berry, 
with a fine juicy flefh of an agreeable flavour, v. 

31. The Aleppo Grape has middle fized berries, with a 
juicy flefh of a very fine flavour. This is a curious grape, fre- 
quently ltriped black and white, h. v. 

32. The Red Grape from Syracufe. This is a very fine 
large grape, h. 

33. L'Cceur Grape, or Morocco Grape. This grape has 
berries of a tawney colour, and is highly edeemed. h. 

34. The Golden Galician Grape has large oval berries, 
of a yellow colour, and tolerable flavour, k. 

35. The Black Raifin Grape. This fpecies has large 
black berries ot an oval form. The fkin is thick, and the 
flefh firm. h. 

36 The White Raifin Grape refembles the preceding, 
only that the berries are white, k. 

37. The Malvoife, fometimes called the Blue Tokay, has 
fmall brownilh berries, powdered with a blue bloom, The 
juice is vinous, h, v. 



84 TREATISE ON THE CULTUR 

38. The Genuine Tokay is a white grape, with a thin 
fkin, delicate flefh, and agreeable juice, h. v. 

39. The Lombardy Grape has fine large flame-coloured 
berries full of a fine juice ; and the bunches grow to a great 
fize, frequently weighing more than fix pounds, h. v. 

40. The Smyrna Grape. This has a large red berry of a 
very fine flavour, and is efteemed a very good grape, k. v. 

41. The Brick Grape, fo called from its colour, has fmall 
berries, but the juice is fweet. v. w. 

42. The Claret Grape has fmall black berries, with a 
blood-red juice ; but the grape is very harfh, it not perfectly 
ripe. h. v. 

43. The Syrian Grape. This has large, white, oval ber- 
ries, with a thick fkin and hard flefh. It is a good bearer, h. 

44. The Auverna, or True Burgundy Grape, fometimes 
called the Black Morillon, is an indifferent fruit for the table ; 
but is efteemed one of the beft for making wine. v. w. 

45. Cat's Grape. This grape has fmall berries of a pale 
green colour. The flefh is foft and juicy, but of a very difa- 
greeable tafle, unlefs quite ripe. h. v. 

46. The Damfon Grape has very large berries of a pur- 
ple colour, h. 

47. St. Peter's Grape has a large oval berry, of a deep 
black colour when ripe ; the bunches are large, and the flefh 
juicy ; it ripens late. v. 

48. The Greek Grape. The berries are of a bluifh white 
colour ; and it is efteemed a fine grape, h. v. 

49. The Black Corinth, or Currant Grape, is a fmall 
roundifh berry, generally without a ftone, of a deep black 
colour. It has a fweet juice, and ripens in October, h. v. 

50. The Cornichon Grape has berries of a remarkable 
fhape, long and narrow, of a white colour, with a firm fweet 
flefh. h. 

51. The Red Chaffelas is very like the ChafTelas Blanc 
in fize and fhape, but is of a dark red colour. It is a verv 
good grape, but ripens later than the white. 

§2. The New Mufcat of Jerufalern was introduced by 
Mr. Philip Miller, a vine of which is now in the Botanic 
Gardens at Chelfea. It has large round berries of a red col- 
our ; fome of which I have, in fine feafons, feen as large as 
a goofeberry ; but, as it does not ripen well on the natural 
wall in this country, it might be worth while to try it in a hot- 
lioufe, or vinery. It was introduced here about thirty-fix years 
ago, h. v. 



MANAGEMENT OF FRUIT TREES, &c. $5 

53. The Black Prince. This has fine large berries, and 
the bunches grow to a large fize : I have had them, in a fa- 
vourable feafon, on the natural wall, weigh a pound and a 
half. This grape very well deferves a place in the hot-houfe 
and vinery. 

To the foregoing may be added : 

Black Frankindale. Red Conftantia, 

Black Gibraltar, Red Raifin, 

Black Mufcat of Alexandria, Sir Abraham Pitcher's Fine 

The Miller Grape, . Black, 

New White Sweet Water, Weft's St. Peter, 

Paffe Mufk, White Conftantia. 

Pearl Mufcadine, 

From the Red and White Conftantia is made the famous 
Conftantia Wine, fo called from a place near the Cape of 
Good Hope. 

My worthy friend, Colonel Patteifon,* informs me, that 
this vine, when tranfplanted to but a fmall diftance from that 
fpot, produces a very inferior wine. In his narrative he fays, 
*• Conftantia produces excellent wine, though the fituation 
is rather low. It is, however, preferable to all other parts of 
this diftricl ; not only becaufe it is rather more elevated, but 
on account of the nature ot the foil, which is a light fandy 
loam. 5 ' 

Selecl Vines for a fmall Garden. 

The White Mufcadine; White Sweet Water; Black 
Sweet Water; Large Black Clufter ; Small Black Clutter ; 
the Miller Grape. 

St. Peter's, and the Black Hamburgh, will do very well 
in favourable feafons. 

Of the Propagation of Vines. 

The vine is propagated by feeds, cuttings, and layers ; 
and by grafting and inoculation. 

When vines are to be railed from feed, it fhould be fown 
about the latter end of February, or beginning ot March, in 
pots filled with light f refh mould, and plunged in a moderately 
warm hot-bed, gently fprinkling the mould from a watering- 
pot having a fine rofe. About fix or eight feeds, if good, will 

* This gentleman is well known in the Literary World, by his Nara- 
tive of Four Journies into the Country of the Hottentots, and Caffraria ; 
from whence he fent a great many new plants and feeds to England. He al- 
io brought home with him feme curious fkins ; and good drawings of mas/ 
plants, animals, &c. 



86 TREATISE ON THE CULTURE AND 

be fufficient for a fmall flower-pot ; lor, if fown too thick, the 
plants are apt to be drawn, and thereby become very weak. 
In dry weather, the pots fhould be watered gently every day ; 
but in wet or moift weather this may frequently be omitted, 
giving them fo much only as will keep the mould moift till 
the plants begin to vegetate. The proper time for watering 
is in the afternoon, when the fun is going offthe frame. Ob- 
ferve to fhut the frame down immediately after watering ; and 
if the heat be not too great, it may remain fhut during the 
night. As the heat of the bed begins to decay, you muft 
add a lining of horfe-dung and frefh leaves j which, when 
occafion requires, may be fhaken up and repaired by adding 
fome trefh leaves and dung to it, and thus keep up a proper 
warmth till the plants have got a fufficient ftrength to do with- 
out any bottom heat. 

About the latter end of Auguft it will be neceffary to 
take the lights off, that the plants may be hardened before 
winter, taking care to fhelter them in frames covered with 
mats, which will prevent the froft in the la.ter end of Octo- 
ber and beginning of November from injuring the tender 
fhoots. 

When the plants are about fix inches high, they fhould 
be tranfplanted fingly into deep pots, filled with the fame fort 
of vegetable mould as is directed to be ufed for vines ; taking 
great care not to hurt the roots, nor to break the leaders ; then 
plunge them again into the hot- bed ; but if the heat of the old 
bed be too much decayed, it will be neceffary to have a new 
one prepared before hand to receive the pots as foon as the 
plants are tranfplanted. If they grow vigoroufly, it will be 
neceffary to fhift them into flill larger pots. 

When the plants are above fix inches high, they fhould 
be carefully tied to fm all rods, leaving only one fiem for the 
firft year. The rods fhould be as high as the frames will per- 
mit. 

When the leaves begin to drop, they fhould be carefully 
picked offthe pots, to prevent the plants from getting mouldy, 
which would very much injure them. 

The plants fhould be kept under frames, or put into the 
green-houfe, in hard winters, to fhelter them from fevere 
frofts. In the fpring, about March or the beginning of April, 
(middle of May in America) if from feed ripened in this 
country, they may be planted out againft the walls where they 
are to remain ; but, it from feed imported from vine coun- 
tries, I would acivife not to plant above one or two againft 
the wall, or in the hot-houfe, before you have obtained a fpe- 



MANAGEMENT OF FRUIT TREES, &c. 87 

eimen of the fruit, and be fatisfied that they are worth culti- 
vating. 

After they are planted, they fhould be cut at the third 
eye,* if ftrong ; but at the fecond, it weakly : At the fame 
time remember to rub off the lower bud with your ringer and 
thumb, as hereafter directed. 

It vines are to be propagated from cuttings, they fhould 
be chofen from the (hoots that are belt ripened, and have the 
fhorteft joints ; always having one or two joints of the lafl 
year's wood, cutting it perfectly fmooth, and a little rounding 
at the lower end, and as near to a joint of the old wood as 
poflible. The upper end fhould alfo be cut fmooth and Hop- 
ing towards the wall ; but if they are planted in beds or bor- 
ders, let the cut always face towards the North. When cut- 
tings are planted againft piers or walls, let it be at about a foot 
diftant from each other, according to the vacant fpaee, and fo 
deep as to have the fecond eye level with the ground ; remem- 
bering always to rub off the lower eye. By fo doing, if no 
accident happens to the top bud, there will be a fhoot produc- 
ed from each eye, with a little one under, which fhould al- 
ways be rubbed off as foon as it begins to fwell ; for if fuffered 
to grow to any confiderable fize, you will be in danger of in- 
juring the large one in rubbing the fmall one off. Remember 
alfo to pick off all the runners and fide-fhoots, as before di- 
rected, leaving only two fhoots, which fhould be trained at 
their full length. About January or February they may be 
pruned.t leaving one or two eyes on each according to the 
flrength of the fhoot, which fhould be managed as fhall be 
more fully explained hereafter. 

In the fir ft year, efpecially if the fummer be dry, and 
proper attention be not paid to the watering of them, they will 
make but little progrefs ; but in the fecond year you will plain- 
ly difcern which is the ftrongeft plant, which fhould only be 
left to fill up the vacant fpace on the wall : The reft fhould be 
taken up and planted in other fituations where they .are wanted. 

Mr. Speechly and others pra&ife a method of propagat- 
ing the vine from one eye and a few inches of the preceding 

* That is* three eyes from the ground. 

+ In America the pruning of vines fhould be performed, not in the fall* 
for the hard froft is then apt to kill tbe joints which are cut, and, fometimes 
it kills the whole branch. Neither fhouid it be done too late in the fpring, 
for the vegetation is fo rapid, and the fap mounts in fuch abundance, that 
the vines are in great danger of bleeding to death. The latter end of Febru- 
ary, or the firft week in March, leems to be the beft time; but, as the fea- 
fans differ fo widely in different years, much nnmft, on fchis point, be left to 
the observation and judgment «f the cultivator. 



88 TREATISE ON THE CULTURE AND 

year's wood, which he prefers to thofe raifed by cuttings in 
the common way, for the following reafons : " They have 
more abundant roots, grow fhorter jointed, are more prolific, 
and will, if permitted, come into bearing the fecond year." 

You fhould make choice of the cuttings after a warm dry 
feafon, fuch as lad year (1800;) but not alter fuch as the year 
before, when the wood did not ripen properly, owing to the 
wet and cold feafon. Each cutting fhould have two inches 
of the old wood, with one eye of the new. When you prune 
your vines you will have great choice ; you fhould then felecl: 
your cuttings of a middling fize, the wood round and per- 
fectly ripened. 

If, however, my friend, Monfieur Le Geau, of Spring 
Mills, will have the goodnefs to add his opinion at the bottom 
of this note, the reader will, I am certain, derive great ad- 
vantage from it. 

Vines are alfo propagated by layers in the following man- 
ner : Take layers from walls or palings, obferving to train the 
fhoots at full length during the fummer. Then, about the 
month of February, take fome of the fineft and ftrongeft 
fhoots, and lay them in the ground about fix inches below the 
furface ; at the fame time making an incifion or two in the old 
wood, or giving it a twift juft below a joint : They will gen- 
erally take without notching or twilling ; yet, as it is the fur- 
er way, I would advife it to be done. The tops of the layers 
fhould then be cut off, leaving two or three firong eyes upon 
each. 

When the fhoots begin to run, they fhould be tied to long 
flakes, to pi event their being broken by the wind. All the 
runners and fide- fhoots are to be picked off, leaving only two 
or three fine firong fhoots on each plant, which fhould be 
trained at full length during the fummer. 

After the fhoots are laid, it will be neceffary to mulch 
them with good rotten dung, or rotten leaves, which will keep 
the mould moiit ; and in very dry fummers, fuch as the laft, 
(1800) it will be neceffary to give them a good watering once 
or twice a week : this will wafh in the dung or leaves about 
the roots, and caufe the layers to (hoot more vigoroufly. 

In choofing vines from thenurfery, I would recommend 
thofe which have the ftrongeft and longeft fhoots. 

If the foregoing directions are properly attended to, the 
plants will be rooted and fit well for planting out in the au- 
tumn. 

When any are to be planted out, they fhould be careful- 
ly cut off from the mother vine and earned without fhaking 
the earth from their roots, to the fpot where they are to be 
planted. 



MANAGEMENT OF FRUIT TREES, &c. 89 

If the feafon be warm and fine, the grapes of early kinds 
ripen very well on thefe layers before they are taken up ; and, 
if properly managed, they will bear fome fruit the firft year 
after planting. One of the firongefl (hoots muft be left nearly 
at full length, cutting it as high as the uppermoft full bud, 
leaving nothing but round well-ripened wood. If there are 
three moots, the remaining two mould be cut fo as to leave 
only two full eyes upon each, which mould be trained at full 
length, as before directed, to produce fine wood for next year. 
The (hoot which was trained the preceding year mould then 
be cut down, leaving only two ftrong eyes to produce wood 
for the following year ; and fo on every year, cutting the 
branches alternately ; by fo doing, you will be able to keep 
your walls always covered with fine healthy bearing wood. 

This method of laying is praclifed with great fuccefs by 
many Nurferymen in the neighborhood of London ; in par- 
ticular by Meffrs. Gray and Wear, at Brompton-Park nurfe- 
ry, and by Meffrs. Kirke, at Brompton ; each of whom raifes 
annually feveral hundred plants, for which they find a great 
demand. 

If any vines that have been raifed from feed mould not 
prove to be of a good flavour, they will be very fit to graft or 
inarch the finer forts of vines on : As the coarfer forts grow 
more vigorous than the finer, they are, for that reafon, fitter 
for grafting or inarching. 

The bed manure for vines is a mixtureof vegetable mould,** 
rotten fpit dung, and frefh loam (turf and all ;■) this fhould be 
thrown in a heap, and frequently turned, for a year or two be- 
fore it is ufed. 

Obfervations and Experiments on the Training and Pruning 
of Vines. 

The following is the method that I purfued with fome 
vines which were planted againit the piers of a South wall, 
and among old peaches, nectarines, plums, &c. 

When I took them in hand, the fruit was fo fmall and 
hard as to render it unfit to be fent to the table. The vines' 
were trained upright, which caufed them to grow fo lux- 
uriantly that the fap flowed into the branches inftead of the 
fruit. 



* For producing vegetable mould, fee the dirc&ions for the management 
of apple. trees. 

M 



9 o TREATISE ON THE CULTURE AND 

In the year 1789, I let two flrong branches grow to their 
full length without topping them in the fummer. In 1790 I 
trained them in a terpentine form, [See Plate 10.] leaving about 
thirty eyes on each fhoot, which produced one hundred and 
twenty-five bunches of grapes, weighing from one pound to 
a pound and a quarter each. Every one that faw them faid, 
that the large ones were as fine as forced grapes ; while the 
fmall ones produced from branches of the fame vine, 
trained and pruned in the old way, were bad natural grapes, 
and not above twice the fize of large currants.* 

More fully to prove the fuccefs attending this experiment, 
I next year trained five plants in the fame way, allowing the 
fhoots intended tor bearing wood to run to their full length 
in fummer, training them wherever there was a vacancy be- 
tween the old trees ; where there was none, I ran them along 
the top of the wall, without topping them. In winter I train- 
ed them in a ferpemine manner fo as to fill the wall as regu- 
larly as pofhble : They were as produclive as thofe in the for- 
mer year. 

After a three year's trial, I thought I was warranted to 
follow the fame praclice with the whole ; and in the year 1793 
I fent, tor the ufe ot his Majefty and the Royal family, three 
hundred and feventy-eight bafkets of grapes, each weighing 
about three pounds, without planting a fingle vine more than 
there were the preceding year, in which 1 was able to fend 
only fifty-fix bafkets of the fame weight; and thofe fo bad 
and ill-ripened that I was afhamed of them, as they were not 
fit to be ieen to the table. 

In this year there was more than a quarter of the crop 
deftroyed by birds and infecls, and rotted by the wet. 

Although the above ftatement is within the bounds 01 
truth, it may appear to the reader like an exaggeration ; but 
it is in the power of every one, who will follow the directions 
here given, to prove the advantage that will accrue from this 
method of training. 

The above experiments were all made on the natural walls, 
and I hope will be fufhcient to convince every unprejudiced 
perfon of the great advantage that the ferpentine method of 
training vines poffeffes above the common way. 

It may be proper to obferve, that the fhoots fhould be 
brought as near as poffible from the bottom of the vine, that 

* I conjure the American planter to read this with attention. With a 
due obfervance of the directions here laid down, how plentiful might good 
grapes become in Pennfylyania, New-Jerfey, and New-York ! 



MANAGEMENT OF FRUIT TREES, &c. 91 

the wall may be well covered. When the walls are high, and 
the (hoots from the Terpentine branches ffrong, we fometimes 
let them remain ; but il the walls are low, and the Terpentine 
branches produce weak (hoots, we cut them out in the au- 
tumnal pruning, and train up the (Irongeft of the young wood 
in their room ; as directed in the explanation ot plate 10. 

On the Pruning and Training of Vines. 

It is to be obferved, that the wood muff be flrong, or the 
vines will produce (mall bunches. If that be the cafe, cut 
them down to two or three eyes, in order to have (trong wood 
for next year. Vines bear their fruit on the wood that was 
produced the preceding year. If there be a great deal of old 
naked wood on them, as generally is the cafe, with fome fmall 
weak (hoots at the extremities, always cut them down as near 
to the ground as poffible ; you will then have no fruit tor that 
year.* Or you may cut every other (hoot, leaving the old ones 
to produce forne fmall grapes. The next year you will have 
plenty of fine wood, provided you take care to nail in the 
ftrongeft (hoots, and pick off all the fide (hoots that are pro- 
duced from the eyes, pinching them off with the finger and 
thumb, or cutting them out with a (harp pen- knife clofe to the 
bud or eye ; but never twift them ; tor by twilling them you 
will hurt the bud that produces the grapes next year ; always 
obferving to cut as near to the bud as poffible, and taking care 
to lay in the wood very thin in fummer, that the fun and air 
may be freely admitted to ripen it : By thefe means it will grow 
very flrong. Take care alfo to keep the (hoots nailed to the 
wall, which will prevent their being broken by the high winds ; 
obferving to pick off all the fide (hoots every time you nail 
them, which ought to be done feveral times during the fummer 
months, according to the quicknefs of their growth. In fine 
weather they will grow fo very quick, that you will have oc- 
cafion to look over them once every fortnight or three weeks, 
if you wifh to have them in good order. Never fuffer the vines 

• It is generally thought, in America, that when the vine ceafes to bear, 
it is ivtrn cut, and mould be thrown away. This is a great error, the failure 
in the crop arifes folely from the want of proper management. A vine will 
jive as long, and, perhaps, longer, than an oak ; and the older it i«, the better 
it is, both as to the abundance and the quality of its fruit. As a proof f this 
I need only mention the farmers vine at Hampton Court Palace, which is 
one of the curiofities that are Shewn to Grangers at that place. This VIne was 
planted in the reign of King William, and it bore, in 1800, nearly two tons 
weight of grapes. Many gentlemen now in Philadelphia have fe n this vine, 
and have recetved the fame account of its product, the truth of which is «ell 
known .n England The ftem is about three feet in girt, and the branches 
extend about fixty feet from the ftem. 



92 TREATISE ON THE CULTURE AND 

to run together in a clufler, and to mat, which will infallibly 
ruin them for bearing the fucceeding year. Top the fhoots 
that have been trained in a Terpentine manner, as foon as the 
grapes come to the fize of very fmall green peas, a joint or 
two above the fruit ; but never top the leading fhoot, nor that 
which you intend fhould bear fruit next year. 

2 fhall now give fome directions for the fecond year's 
pruning. 

I would never recommend the pruning of vines till the be- 
ginning of February, except in fuch a feafon as the prefent ; 
jor they are more forward now (in the middle of January) 
than they were laft year in the latter end of March : This is 
owing to the fine autumn and mild winter, and the wood being 
fo well ripened in the preceding fummer. It is, however, 
very common wjth fome to begin pruning foon after the fall 
of the leaf, before the wood becomes hard ; but if a froft fets 
in before the wood is hard, in particular after wet fummers 
and autumns, it will be very much injured ;* I have frequently 
feen it almoft killed after autumnal pruning. We often have 
fine weather in the months of Oftober, November, and De- 
cember, with fun and drying winds, which helps to ripen the 
wood after wet autumns. 

When the vine leaves begin to fall, remember always to 
take a foft broom and fweep them ofFupwards in a gentle man- 
ner, which will be of great fervice in affifting to harden the 
wood. 

When you begin to prune in February,! always make 
choice of the flrongeft and longeft fhoots, leaving them as long- 
as you find the eyes good and plump, and the wood round ; 
but by no means leave them when they become flat; as in that 
cafe they feldom bear fruit ; and if they do, it will be very 
fmall. I never lay in any that has lefs than fifteen, and from 
that to thirty good eyes, according to the ftrength of the fhoot, 
which will produce two bunches from every good eye. I have 
had feventy bunches of grapes from one fhoot. The fhoots 
that have borne fruit in the preceding year fhould be cut out 
next year, except when you want to fill the wall, and the fhoots 
are very ftrong. You will always get plenty of fine healthy 
young wood it you are careful when you prune in the winter ; 

* This is the cafe in a much greater degree in America, where the 
weather isfo much more intenfe. Great attention fhould be paid to this part 
of the directions. 

t The reader will recur to what I have before faid, refpeding ihefeafou 
for pruning in America. 



MANAGEMENT OF FRUIT TREES, &c. 93 

therefore never leave any but fine ftrong wood, always cutting 
at the fecond, third, or fourth eye; remembering to rub the 
loweft bud off, and that which comes out at the joint between 
the new and lad year's wood. By thefe means you will get as 
much fruit from thefe fhort fhoots as you would have by the 
common way of pruning. You mult always obferve to leave 
two or three of the ftrongeft {hoots for next year's bearing 
wood, and never top them. It you have not room to train 
them, you may lead them over the tops of the other trees, if 
the vines are planted againft piers; or you may run them be- 
hind the ftandards, if there be any, which is generally the cafe 
when the wallsare high : thus you will cover all the wail, which 
will have a very beautiful appearance when the fruit is ripe, 
befides furnifhinga plentiful fupply of fine grapes for the table. 
You may run the fhoots over the top of the wall on the other 
fide, provided the walls are low.* I alfo train them over the 
tops of trees on each fide ; which never does any harm to the 
trees below, provided you keep them nailed to the wall. I 
have alfo planted vines between trees on North and Eaft af- 
pe£ts, and trained them over the tops of the South and Weft 
walls to fill the upper parts, till the peaches and nectarines 
cover them. I then cut away part of the vines, leaving only 
as many fhoots as I may think neceffary. 

Two years ago I removed fome old apricots that covered 
a wall about one hundred and fixty-five feet long, and planted 
them againft a new wall, leaving five vines that were planted 
againft the piers. Thefe five plants have, in the courfe of 
two years, covered the above wall from top to bottom, and 
bear plenty of fine grapes every year. I alfo moved an old 
vine on a wall near to the above, and cut it in pretty clofe ; it 
has in three years fpread twenty-fix yards, and bears very fine 
fruit. 

Againft one of the piers had been planted a Black Ham- 
burgh Grape, and at the other fide of the fame pier was plant- 
ed a Mufcadine, at the di (lance of about two feet from each 
other ; I pruned them both according to my method, and the 
fecond year, after, they produced one thoufand one hundred 
bunches of fine grapes. 

* I faw an inftance of this in Kenfington Gardens, where the vines hav- 
ing filled the tide of the walls, on which (hey were planted, had been trained 
in the manner above defcribed, over the other fide of the wall, whence the 
fruit was hanging down in great abundance ; and I understand it ripened very 
well, though to Eaft and Weft afpecls. In America grapes will ripen in al- 
moft any afpect, provided the ftem of the vine has an afpecl towards and 
point between South-Eaft and South- Weft. 



94 TREATISE ON THE CULTURE AND 

I alfo tried an experiment by taking fome {hoots from a 
South wall, opening the ground deep enough to lay them in 
acrofs the foot path, at the di fiance of about four feet from the 
wall, and tied them to flakes, training them as efpaliers,* lay- 
ing in the wood as directed for walls, and keeping them as 
low as poffible, that they might not fhade the bottom of the 
wall ; I alfo pruned them as I do thofe againfl walls, laying 
the (hoots in very long, except thofe that were intended to 
bear fruit next year, from which I took off all the fide fhoots 
and runners againfl the wall and efpaliers. In a favorable 
feafon thefe bear very fine fruit, better than what is got from 
the walls by the old method of pruning t 

Always obferve to ufe the composition as foon after prun- 
ing as poffible. As the vine is very porous, it foon imbibes 
the wet and moiflure, which brings it quickly to decay. 

If at any time a vine fhould be cut late in the feafon, it 
will be apt to bleed much ; in that cafe the powder muff be 
applied, repeating the application till the bleeding flops + 

I cut two ftrong vine-branches in the month of June and 
three more in July, in very hot weather, on purpofe to try the 
effect of the powder in flopping the bleeding. The fap rofe 
fo ftrong that it-'worked out at the top in a froth ; I applied the 
powder, which in a fhort time entirely flopped it. 

ljhall now give fome Diredions for the Watering of Vines. 

After the grapes are fetand begin to fwell, you may water 
them with the Barrow Engine, fprinkling them all over the 
leaves and fruit, preffing your fore-finger over the top of the 
pipe ; by doing this you can throw the water as fine as fmall 
rain, which will wafh all the duft off the vines and leaves, that 
are frequently covered with it, efpecially if the garden be near 
a public road, as is the cafe at Kenfington. You fhould alfo 
wafh the infe&s off" the trees. In fine weather I fprinkle all 
the wall-trees three times a week, which keeps them clear 

* An efpalier is a tiee, which is planted out in the open ground, and the 
branches ot which arc trained in a horizontal direction, and lied to flakes. 
Thefe trees are never fuffered to grow more than tour or five feet high. Such 
a fyftcm of training -vines would do very well for America. 

•j- The fruit would always ripen well on efpaliers in America, where 
there is no want of fun and hear, which are fo much wanted tn England. I 
am peifuaded that efpalier vines would, were all ihe precautious taken, pro- 
duce veiy well in any part of the Middle States. 

% In America the vi.ies bleed much more copioufly than in England. If, 
theteiore, the pruning be done airer ihe fap begins to rife, great attention 
fliould be paid to the rules here laid down. 



MANAGEMENT OF FRUIT TREES, &c. 95 

from infecls, and promotes the fwelling of the fruit ; but this 
operation muft never be performed when the nights are cold 
and frofty. You mould begin to fprinkle the trees when the 
fun is in an obiiaue dire£fion, or gone off the wall, which may 
be about four o'clock on a South afpecl ; by doing it at this 
iime, the leaves will have time to dry before night, and fo pre- 
vent the fro ft, if there mould be any in the night, from injur- 
ing them. In very hot and dry weather, give the trees a good 
bottom watering once a week, which will forward the fwelling 
of the fruit. Vines require a great deal of watering ; but when 
the fruit is fully fwelled, you fhould leave it off; particularly 
when the nights begin to get cold, as it would hurt the flavour 
of the fruit. 

We mail fay fomething in this place refpecling the pref- 
=rvation of grapes from flies, wafps, and birds ; but for more 
full directions on that head, fee the chapter ' On Infecfs, &c.' 

As foon as the large fly makes its appearance, you mufl 
provide plenty of bottles a little more than half filled with fome 
fweet liquor to entice the flies to enter them, where they will 
be drowned. You muft hang the bottles on the nails at proper 
di fiances all over the vines, and alfo place fome of them at the 
bottom of the walls. The blue fly comes much earlier than 
the wafp, and you will find it no lefs deftruftive to the fruit; 
It will therefore be neceifary to hang up the bottles betimes, 
in order to deftroy as many of them as podible before the 
wafp makes its appearance, and have the bottles ready for this 
fecond enemy. 

When the grapes begin to ripen, you will be troubled with 
other enemies ; the birds will now begin to attack the fruit ; 
it will then be neceffary to bag fome of your fine handfome 
bunches, but to bag them all would be an endiefs job, if you 
have a full crop and a large garden. I have had five men 
bagging for three weeks, and yet could not bag the hall of 
what were on one wall. 

Where the bunches are very thick, the quickeft way is to 
cover the trees with nets, or buntine (a kind of iluffot which 
mips' colours are made) which will admit a free air to the 
graphs, and will dry foon alter rain. They will alfo be a good 
covering for the trees in the fpring, in cold, wet, or fnowy 
weather. Always obferve, that the bunches of grapes fhould 
be kept under the fhade of the leaves till they begin to ripen ; 
then you may begin to pick offthe leaves which cover the fruit, 
leaving thofe a little above it to be a fhelter from the wet and 
fro It in the nights ; this will aflift the ripening of the fruit ; and 
take off only a lew leaves at a time, according to the quantity 



96 TREATISE ON THE CULTURE AND 

of grapes to be gathered at once : By thefe means your fruit 
will continue three times as long in fucceflion as it would if 
the leaves were picked off all at one time. 

I have often feen all the leaves taken off from the fruit 
foon after it was fet, which prevents it from fwelling, and the 
fruit will become hard and fmall, and will generally crack. 

When the leaves are not too thick, thev admit the rays of 
the fun to pafs through, and a warm glow of heat will be re- 
flected trom the wall.* 

You may find it convenient to let the grapes hang as long 
on the walls as you can: I have often let them hang till the 
middle of November, only covering them with nets or bun- 
tine. 

When the froft begins to fet in fharp, you fhould then 
gather the grapes. Where there are feveral bunches on one 
branch, you may cut it off, leaving about fix inches in length, 
or more, of the wood, according to the diftance between the 
bunches, and a little on the outfide of the fruit at each end ; 
feal both ends with fome common fealing-wax, fuch as Wine 
Merchants ufe for fealing their bottles with, which you may 
buy at the Wax Chandlers ; then hang them acrofs a line in a 
dry room, taking care to clip out, with a pair ot fciffars, any of 
the berries that begin to decay or become mouldy, which if 
Jeft would taint the others : In this way I have kept grapes till 
the 6th of February ; but, if they are cut before the bunches 
are too ripe, thsy may be kept much longer. 

Having plenty of grapes in the winter makes a great ad- 
dition for the table ; and it properly kept, they will be of a 
much finer flavour than the Portugal grapes, which are gener- 
ally at a very high price during the winter and fpring. 

Grapes may alfo be kept by packing them in jars (every 
bunch being firfl wrapped up in a fottpaper) and covering every 
layer with bran, which fhould be well dried before it is ufed, 
Saying a little of it in the bottom of the jar ; then a layer of 
grapes, and fo on, a layer ot bran and of grapes alternately, 
till you have filled the jar ; then fhake it gently, and fill it to 
the top with bran, laying fome paper over it, and covering the 
top with a bladder tied firmly on to exclude the air ; then put 
on the top or cover of the jar, obferving that it fits as clofe as 
poflible. Thefe jars mould be kept in a room where you can 
have a fire in wet or damp weather. 

* The leaves muft never be picked off", in America, where the fua itfclf 
aurns them up but too faft. 



MANAGEMENT OF FRUIT TREES, &c. ffi 



CHAPTER IX. 



OF FIGS. 



Different Sorts defcribed. — Of Raifing, Pruning, Trainings 
and Sheltering Fig-Trees.* 

J. he Fig has been cultivated in England ever fince the year 
1762, Some ot the oldefl that we know of in this kingdom, 
are in the Archbifhop of Canterbury's gardens at Lambeth. 

This genus of plants is arranged in the third order of Lin- 
nseus' twenty-third clafs, entitled Polygamia Tricecia. 

The following are the Sorts befl worth Cultivating in this 
Country. 

1. The Brown., or Chefnut-coloured Ifchia Fig. This is 
one of the largeft that we have: It is or a brown or chefuut 
colour on the outfide, and purple within ; the grains are large, 
and the pulp fweet and high flavoured. It ripens in Augutr ; 
and, if planted againit a hot wall, two crops may be obtained 
annually. 

2. The Black Genoa Fig is a long fruit of a-dark purple 
colour, the in fide being ol a bright red, and the flefh very high 
flavoured. It ripens in the latter end of Auguft. 

3. The Small White Early Fig. The fkin of this fruit 
is of a pale yellow when ripe ; the flefh is white and fweet. It 
is ripe about the latter end of Auguft, or beginning of Sep-, 
tember. 

4. The Large White Genoa Fig. This is a large fruit, 
the fkin is thin and yellow when ripe, and red wuhin. It is a 
good fruit, and is ripe about the latter end of Auguft. This 
and the preceding bear two crops annually. 

5. The Black Ifchia Fig is a middle fized fruit ; the fkin, 
is almoft black when ripe, and the infide of a deep red. The 
flefh is high flavoured, and the trees good bearers. 

* I have never feen any fig-trees in America ; but I have no doubt but$ 
with the precautious here dictated, they would do very well, 

N 



9 % TREATISE ON THE CULTURE AND 

6. The Brown and Slack Small Italian Figs are cultivat- 
ed in pots ; the fruit is (mall, round, and very delicious. I 
have gathered from one plant, in a twenty- four pot, two dozen 
cf figs at one gathering. 

7. The Malta Fig. This is a fmall brown fig ; the fkin 
of a pale brown, the infide of the fame colour ; the flefh is 
fweet and high flavoured. It is iipe in Auguft and Septem- 
ber. 

8. The Murrey, or Brown Naples Fig, is a pretty large 
fruit of a light brown colour, and the infide neatly of the fame 
colour ; the flefh is well flavoured ; and it ripens about the 
middle of September. 

q. The Green Ifchia Fig is an oblong fruit with a green 
Ikin ; but being thin, is ffained through with a brownifh call 
by the pulp when full ripe. The infide is purple, and the 
flefh high favoured. It is ripe about the middle ol September. 

10. The Madonna Fig, commonly called the Brunfwick, 
or Hanover Fig, is a large pytamidal fruit ; the fkin brown, 
the flefh a lighter brown, coarfe, and has but little flavour. It 
ripens about the middle of September. 

1 1. The Common Blue or Purple Fig is a large oblongs 
fruit, ripens in Auguff, and is a good bearer. 

12. The Long Brown Naples Fig. The fkin of this fruit 
is of a dark brown when ripe, the flefh inclining to red. It 
has large grains and a good flavour, and ripens about the be- 
ginning of Oftober. 

13. The Small Brown Ifchia Fig is a fmall pyramidal 
fruit ; the fkin of a light brown ; the flefh of a purple cafl, 
and of high flavour. It ripens in October. 

14. The Yellow Ifchia Fig is a large fruit, the fkin yel- 
low, and the fled purple and well flavoured. It ripens in 
October. 

15. The Gentile Fig is of a middle fize, roundifh fruit, 
the fkin yellow, and the flefh inclining to the lame colour. 
It has large grains, and a good flavour ; ripens very late, and 
the trees are but indifferent bearers. 

There arc alfo lliefoihzvin? : 

Bed Early White, Large Blue, 

Black Provence, Maifeilles, 

Cyprian, Mdward, 

Ford's Seedling, Small Black Ifchia, 

Green Naples, White Ifchia, 

L-rge Black, Yellow Cscfar. 



MANAGEMENT OF FRUIT TREES, &c. 99 

Figs proper j or a f mail Garden. 

The Large White Genoa ; Early White ; Murrey Fig ; 
Small Brown ifchia, and the Black Ifchia. 

In a good feafn, the Brown or Chefnut-coloured Ifchia, 
the Black Genoa, the Small White Eariy,tke Murrey or Brown 
Naples, and the Common Blue or Purple Fig, will ripen on 
fianaards. 

Figs are raifed from fuckers, layers, or cuttings, and will 
thrive in almoft any foil, but do not like a wet bottom ; they 
generally produce more fruit un a ftff&ag loamy foil than on a 
dry one, Layers, or cuttings, are preferable to fuckers. 

Observations, &€. on Pruning Figs. 

They fhould never be pruned in autumn or during the 
winter : the belt time is at the latter end of Aori! or beginning 
of May ; by that time you will fee what fhoots have been kill- 
ed by the froit in winter. The end of thole branches more 
particularly wilj be hurt where the wood has not ripened well 
in autumn ; They fhould be cut into the found wood, and as 
near to an eye as poffible. When the branches have been ful- 
lered to run up leaving the bottom quite naked, you fhou!d 
cut out every other branch as near to ihe ground as you can, 
which will furnilh the wall with fine young wood ; obfervinp 
to Hop the ends of the (hoots in the beginning of June ; this 
will caufe them to throw out fide fhoots which will bear fruit 
the next fummer. By that time you will have plenty of fine 
wood ; you may then cut down the reft of the old branches 
that were leit the preceding year, obferving to prune them a- 
bout the fame time as you pruned laft year ; Always remem- 
ber to pinch off the ends of the ftrongeii lhoots, except the 
leading ones, at the top bud, 

When you prune in the fpring, never fhorten the fhoots, 
as the fruit is produced near the tops. There will be a great 
many fine fhort fide and fore-right 'fhoots which fhould never 
be cut off but when they are decayed. Thefe fhoots will ripen 
much better than the long ilrong ones, and will not be fo liable 
to be killed by the fro ft in winter. By following this method, 
you will have the trees covered with fruit from the top to the 
bottom of the walls, inflead of having a few fruit only at the 
top, which is the cafe when the common method of pruning 
is pracfifed. 

When the figs are about the Use of Final! nutmegs, yon 
fhould pinch off the point of the top bud with your finger and, 
thumb, or cut it with a (harp pen- knife ; and always remem- 
ber to ufe the powder, wherever you cut or pinch, to ftop tli$ 



? oq TREATISE ON THE CULTURE AND 

oozing of the milk, which, ii fuffered, would greatly exhauft 
£ind injure the trees. 

Take care not to lay in the branches too thick ; they 
Ihould be from a foot to eighteen inches aidant. 

The tiees muft be covered in the beginning of winter 
before the troft lets in, otherwife the ends of the (hoots will 
be hurt by the firlt (harp froft, before the wood is ripened and 
hardened, which will oblige you to cut them as beiore. When 
fig-trees are very much injured in hard winters, the beft way 
■will be to cut as near the ground as poflible ; and the fecond 
year you may get them into a fine bearing (late, if you man- 
age them as above directed. 

I (hall now give fome directions as to the beft method o£ 
covering them, 

I generally cover them with bentings, or {hort grafs., 
from the pleafure ground ; which I find aniwers the purpofe 
very well : After it is thoroughly dry, it may be put in a cock, 
covering it with draw to prevent the rain from penetrating in- 
to it, which will caufe it to heat and rot; or it may be put into 
one of the fheds. If you cannot procure grals, get fome dry 
mofs. Firft cover the trees with laurel, yew, fir, or fpruce 
boughs, and then tuck in the (hort grafs or mofs among the 
branches, beginning at the top of the tree, tucking in the 
grafs, &c. as you defcend, till you come to the bottom. Fern, 
when well dried, makes an excellent covering. You may 
thatch the tree on the outfide with the long leaves of the 
common fern ; when you can get thefe, there will be no occa- 
sion lor (hort grafs. Fern, when it can be procured, which 
it may in moil country places, will be tound preferable to 
laurel. 

; Figs may alfo be flickered in winter by wrapping hay or 
rftraw-bands round the branches of the trees ■ then open the 
ground, lay in the branches, and cover them over with mould 
about nine inches deep, leaving the ends of the (hoots about 
three inches out of the ground, and covering the ground ever 
with fome rotten leaves, or old tan, &c. to keep out the 
iroft : You may alfo cover the roots of the trees in the fame 
manner. 

If the walls are low, and the borders broad, you may 
bring all the branches front ways ; but when the walls are high 
you can only bring the iide branches forward in the above 
manner. 

Some cover with reeds and draw ; the latter I by no 
means approve of, as it is very apt to harbour rats and mice on 
account of feme of the grain being left in it, 



MANAGEMENT OF FRUIT TREES, Sec. tot 

Be careful to obferve, when you put on the grafs, that 
jio mice, &c. have got amongft it ; and examine during the 
winter that no rats or mice get among the branches oi the trees 
that are covered againft the walls ; it they do, they will infal- 
libly bark the branches, and in that cafe you will be under the 
necehity oi heading the trees down. 

1 would recommend fetting traps, fuch as fha!3 be de- 
fcribed hereafter, near the roots oi the trees, as foon as they 
are covered. 

Take care not to uncover the figs too foon in the fpring ; 
and it fhould be done partially, as frequently there are fro lis 
and cutting winds in the months of April and May, which 
will infallibly kill the young fruit as they make their appear- 
ance in the fpring. 

1 hole branches which have been laid into the ground 
fhould be taken up in the month of April, taking oft the hay 
and fi raw-bands, and then nailed to the wall. Stick in among 
the branches feme fern-leaves, or any other light covering, 
to protect them horn the drying winds and trolls, till the fruit 
comes to me fize of a large walnut, or rather till the leaves 
are fufficiently large to protect the fruit. 

The Italians, when they with to forward the ripening of 
figs, drop in a little fweet oil, from a quill, into the eye of the 
fruit ; but care muff be taken not to hurt the fkin, which 
would make the f.g burft. This will make a difference at 
Jealt of a fortnight in the ripening. 

As foon as the leaves begin to fall, brufli them off with a, 
broom, but by no means till they will come offeafily. Ir they 
are forced off before they begin to wither and decay, the trees 
will bleed at the foot-ftalks. At the fame time you fhould 
cjear the flalks of the fmall late fruit, which, if fuffeied to 
remain during the winter, will rot, and injure the tree fo as to 
prevent it from bearing the enfuing fumrner. It you obferve 
any milk oozing from the foot- flalks, ufe a little of the com- 
pofition, which will flop it, and heal the injured part. By 
doing this, you will affifi the ripening and hardening the wood 
before the winter frpfts let in. 

When you plant fig-trees, let them be from twenty to 
twenty-four ieet apart, and train them horizontally, which 
will render them much more fruitful than when they are 
trained upright, which caufes them to run up in long naked 
wood. 

Obferve alfo to leave fpurs, or fhort fhcots, all over the 
branches ; and when the buds begin to fwell, all the fiioit 
£hcots fhould be pinched, as beiore directed. 



102 TREATISE ON THE CULTURE AND 

As the branches of flandard fig-trees are very liable to b« 
killed in fevere winters, it will be necellary to lay them alio 
in the ground, wtapping them up in hay or it raw-bands, as 
before dnefcicd tor wall-trees. It will be fbmetimes imprac- 
ticable to lay down the middle branches ; they mud, there- 
fore, be well covered with hay or draw-bands, and theoutliJe 
ones laid down, going regularly round the tree, and taking 
particular care not to hurt them with the fpade ; then mulch 
them with rotten leaves, &c. 

Alter hard winters, 1 have frequently been obliged to cut 
fig-itrees down very near to the ground, and apply the compo- 
htion : In the courfe of two years the new wood has covered 
over the old flump, and the branches filled up the former 
{pace, bearing alfo plenty of fine fruit. 

In a plentiful year, when there are more than you want 
for the f'upply of the table, the icmainder may be dried Iot 
winter ule. 



MANAGEMENT OF FRUIT TREES, ate. 103 



CHAPTER *. 



OF QUINCES. 

/ -^ 

The left Sort for the Kitchen Garden. — Of their Propagation, 
Planting, and Pruning. — OJ Bark-bound Trees, and of thofe 
tuhich have rough Bark. 

1 HE Quince is called Cydonia, from Cydon, a town oi 
Crete, famous for this fruit. 

It belongs to the fourth order of the twelvth claPs of the 
Sexual Syftem, Icofandtia Pentagynia. Linnaeus has joined 
it to the apple and pear. 

This is a very beautiful tree when in flower, and when 
the fruit is ripe in autumn. It was cultivated in this country 
in Gerald's time. 

The beft fort for planting in the kitchen garden is the 
Portugal, being the fitted for baking or ftewing. It is of a 
fine purple colour when dreffed, and is much better for Mar- 
malade than any of the other forts. The oblong kind, and the 
Apple Quince, are alfo planted in fruit gardens; and there 
are feveral other forts cultivated in the nurferies about town, 
and planted in fhrubberies for variety and ornament. The 
Portugal fort is very ufeful to mix with apples for making pies 
and puddings ; for when the apples are fiat, and have loft their 
flavour, they add a quicknefs to them. 

Of the Propagation and Pruning of Oidnce~Tree$ , 

They are eafily raifed by layers, or by cuttings taken from 
the tree in March (April for America.) They tliould be 
planted in a fhady place, in rows at about a foot di fiance from 
each other, and about three inches from plant to plant in the 
rows. Mulch them with rotten leaves, or rotten dung, which 
will keep the ground about them moift ; and water them fre- 
quently in hot weather. About Michaelmas thofe that are 
well rooted may be planted out, and thofe that are not fhould 
remain another year. They may alfo be propagated by bud* 
ding or grafting ; and thefe trees will bear fooner, and be more 
fruitful, than thofe railed by any other method. 



ic 4 TREATISE ON THE CULTURE AND 

The Quince-tree may be pruned much in the fame way 
2s you would prune an apple-tiee, taking care to cut out all 
the old deceafed and dead wood, and the crofs branches in the 
middle or the tree, which are apt to injure each other by fric- 
tion. In general you will find old tiees much hurt by inju- 
dicious pruning : In that cafe you mud head them down, cut 
out all the cankery par's, and alio all the deceafed and dead 
wood where the tree is hollow, or where large branches have 
been cut or broken off, applying the compofnion as tor apple- 
trees. 

Quince-trees are very apt to have rough bark, and to be 
bark-bound : In that cafe, it will be neceflary to fhave off the 
rough baik with a draw- knife, and to fcarity them when bark- 
bound ; then brufh them over with the compofition, as here- 
after directed. 

I would, however, advife to plant quince trees at a proper 
diuance from apples and pears as bees and the wind might 
ir.ix the faring and occafion the apples or pears to degenerate. 



MANAGEMENT OF FRUIT TREES, &c. ■ io$ 



CHAPTER XI. 



OF MEDLARS, 

Different Sorts. — Their Propagation and Manner of 
Treatment* 

I he Medlar is ranged in the fourth order of Linnaeus* 
twelfth clafs. Icofandria Pentagynia. 

The Different Sorts cultivated in this Country are, 

The Great Medlar with bay leaves, and the Dutch Med- 
lar. Thefe, being the large ft. fruit, are generally cultivated in 
England. There is a fmaller fort, which is a variety of that 
called the German or Dutch Medlar; the fruit is fmall, and 
the tree is more frequently planted in pleafure grounds than 
gardens. 

The oriental fort, according to Mr. Philip Miller, is call- 
ed the Dwarf Cherry of Mount Ida, in Crete, where the fhep- 
herds feed upon the fruit. It is large, roundifh, and of a fine 
red colour when ripe. 

There are feveral fpecies now growing in the gardens o£ 
this country, that have been introduced from North-America, 
which are very ornamental in pleafure grounds and parks, and 
to whofe fruit the deer and birds are very partial. 

They are raifed from feed, or by grafting ; thofe who 
wifh to keep the forts true, fhould propagate them by grafting 
on their own (locks. 

The Medlar requires much the fame fort of treatment as 
the quince-tree. Cut out all the dead and cankery wood ; and, 
when they begin to get Hunted, head them down, and apply 
the compofition, as directed tor apple-trees. 

Medlars fhould hang upon the tree till they begin to rot, 
as thofe who are fond of this fruit never eat it till the pulp is 
quite foft. It may be proper to obferve here, that thofe who 
with to have their medlars large and fine, muft keep the tree 
thin of wood. 

As many people are fond of the fruit of the medlar, I 
would recommend planting fome trees of the large Dutch fort 

o 



106 TREATISE ON THE CULTURE AND 

in the kitchen garden ; the otherforts may be planted in pleaf- 
ure grounds and parks. 

There is a fort called the Nottingham Medlar, which is 
very much efteemed by fome for its fliarp and poignant tafte. 

Medlars, as well as quinces, fhould be planted at a prop- 
er diilance from apple and pear-trees. 



MANAGEMENT OF FRUIT TREES, &c. 107 



CHAPTER XII. 



OF GOOSEBERRIES. 

Different Sorts cf Goofeberries ; and the Weight of many large 
new ones from Manchefter. — The. Propagation, Planting, and 
Pruning oj Goofeberries, — A Method of Dejlroying Cater- 
pillars. 

-I he Goofeberry and Currant are ranged by Linnseus in the 
firft order of his fifth clafs, Pentandria Monogynia. 

The Goofeberries common in this Country are, 

Green Gafcoin, Hairy and Smooth Red, 

Smooth Green, large Smooth Yellow, 

Early Biack, Large Rough Yellow, 

Small Early Red, Common and Large White, 

Large Smooth Dutch Yellow, Champaigne. 

A Lift of the largeji new Sorts Jhown in Lancajhire lafi Summer 
(1800,) with their Colour and Weight, communicated by 
Mffrs. M' Viven, Nurferymen, Manchefter. 

Red Goofeberries. dw. gr. dw. gr. 

Alcock's K.ng, ... — — 16 15 Robnfon's Crudus, ----- jj 17 

Duke of York, - - 16 I Wuhiugton's Sceptre, - - - - 13 7 

Boardman'a Royal Oak, - - - 15 4 Green Goofeberries. 

Brundrit's Arias ------ 17 1 Blakeley's Chiflel, ----- 17 o 

Chapman's Peerlefs, - - - - - 15 2i B>ardman's Green Oak,- - « 14 1 

Dien's Giory of England,- - - 16 2 Brundrit's Tickle Tuby, - - - 14 6 

Fairlow's Lord Hood, - - - - 14 5 Chndvvick's Hero, ------ 13 10 

Fifher's Conqueror, ----- 17 19 Dean's L rd Hood, - ----- 15 10 

Fox's Joily Smoker, ----- 15 8 Mill's Langley Green, - - - - 16 a 

Hall's Poicupine, ------ 13 20 Read's Satisfa'-iion, ----- 1^ 4 

Lomax's Viitory, ------ 16 11 Robinfon's Stump, ----- 13 21 

Mai. in's Hercules, - ----- t3 r6 Smith's Green Mafk, - - - - 13 20 

Taylor's V >!unreer, ----- 16 17 Yaies' Duke of Bedford, - - - 14 n 

Wcrihiiigton's Glory of Eccles, 14 10 White Goofeberries 

Yellow Goofeberries. Adams' Snow Ball, - - - - - 12 22 

Brundrit's Sir Sidney,- - - - 15 22 A kmfon's White Hal!, - - 14 8 

D.venpori's Defender, - - - - 15 12 Chapman's HighUnd White,- 12 o 

Cieeping Ceres,- 16 o Davenport's Lady, ----- 15 o 

Hamnet's Kilton, --..--15 9 Giblon's Apollo, ------ 14 20 

Hill's Golden Gourd, ... - 13 17 Holding's White Muflin, - - 13 o 

....... Roval Sovereign, ... 17 10 Ke^yon's White Nrble, - - - 13 6 

Leigh's Ptince of Oi^nge, - - «J o Moot's White Bear, - -..- 14 19 

Parkin f on '« Goldfinder, ... 14 5 Woodward's White Smith, - - 17 3 
Qflober zj, iSoo. 



i»8 TREATISE ON THE CULTURE AND 

In favourable feafons, many of the forts in the foregoing 
lift have been known to weigh more by feveral penny-weights. 

The following Lift is taken from the Catalogue of Mefrs. Kirk, 
Nurferymen, at Brompton, near London* 

Supreme Red, Golden Eagle, 

Perfefction Red, Royder's Triumph, 

High Sheriff of Lancafhire, Williamfon's Yellow Hornet, 

Hoyal George, Swingham, 

Unicom, Jackfon's Golden Orange, 

Rough Amber, Goliah Champion, 

White Walnut, Warrington Red, 

Ackei lev's Double Bearer, Golden Drop, 

Royal Oak, Coffei diner Goliah Champion, 

Mils Bold's, Hairy Amber, 

Sparkler, Nixon's Golden Eagle, 

Ackerlty's Rodney, Wonhington's White Lilly, 

Hamplon's Csefar, Laylord's Seedling, 

Monk's Charles Fox, Nixon's White Heart, 

St. John, Riding's Old England, 

Pigeon Egg, Bakeley's Swingham, 

Worthinglowe's Conqueror, Tillotfon's St. John. 

On the Cultivation, &c. of Goofebemes. 

Goofeberries are raifed from cuttings, or Irom feed, and 
fome raife them from fuckers ; but this laft is not a good way, 
as bufhes raifed in this man-ie- are more liable to throw out 
fuckers than thofe which are raifed from cuttings or feed. 

The bell time for planting cuttings is about Michaelmas, 
always cutting them from the ftrongeft and cleaneft fhoots. 
The length of the cuttings fhould be from fix to eight inches, 
planting them to an £ait or North afpeft, at the diftance of 
one foot from row to row, leaving them about three inches 
above ground. By planting at this diftance, you will be able 
to hoe and keep them clear of weeds. Water them frequent- 
ly in dry weather during the fpring. 

The Methods of Planting Goofeberries are various. 

The Mai ket- Gardeners about London plant them in rows 
from eight to ten feet apart from row to row, and fix feet from 
plant to plant in the rows. In that cafe, I advife pruning them 
in the beginning of October, and the ground between may be 
planted with Coleworts or Beans for a ipring crop; by fo doing, 



MANAGEMENT OF FRUIT TREES, &c. 109 

there will be no occafion to tread over the ground and hurt 
the coleworts in pruning the bulhes ; for, before the goofe- 
berries begin to fhoot, the coleworts will be all cleared off 
the ground. 

Alter this time ("or before if you find it convenient) lay a 
good coat of rotten dung on the ground ; then dig it and plant 
early potatoes ; but not fo near to the goofeberries as to hurt 
them. 

The roots of goofeberries fhould always be kept clear to 
admit the fun and air. In fmall gardens I would recommend 
planting them in a quarter by themfelves, at the diflance of fix 
feet between the rows, and four feet from plant to plant ; or 
you may plant them round the edges of the quarters, about 
three feet from the path ; you will then have the ground clear 
for cropping, and a man, by letting one loot on the border, 
can gather the goofeberries without injuring the crop. 

As goofeberries love a rich foil, they fhouid be dunged 
every year, or at leaft have a good coat of dung once in two 
years. 

Never plant them under the fhade of other trees, as it will 
injure the flavour ol the fruit. 

Of Pruning Goofeberry-BuJJies. 

It is a pra£iice too common in pruning goofeberries, to 
let them branch out with great naked flems, fullering them 
to remain in that Hate for years. When that is already the 
cafe, they ihould be cut down near to the ground in the winter 
pruning ; this will make them throw out fine ftrong healthy 
fhoots whLh will bear fruit the fecond year. Goofeberry- 
builies, in general, bear their fruit on the fecond year's wood. 
Care fhould be taken in fummer to keep the middle of the 
bufh clear to admit a tree air into them ; leaving the fine 11 
and ftrongeft fhoots from fix to ten inches diftant from each 
other. This will help to ripen and harden the wood. It is a 
praflice with fome to fhorten the fhoots in the autumn or win-r 
ter pruning : This fhould be always near to a wood-bud; 
which may be known by its being finglc, whereas fruit-buds 
are in clutters. The fhoots may be fhortened to eight or ten 
inches, according to their ftrength. Some leave them at full 
length for three or lour years, thinning out thole that are fu- 
periluous. Always leave a proper number to be trained up 
between the full length fhoots, to fucceed them when they 
are tired of hearing ; then cut the old ones down ro the young 
ones that are to fucceed them. By thefe means you will al- 
ways keep the bulhes in a conflant ftaie of bearing, 



Iio TREATISE ON THE CULTURE AND 

You may obferve, that thofe branches which were cut 
the firft year, will in the fecond throw out fhort dugs, or fpurs, 
which pioducethe fruit ; and thefe fhould by no means be cut 
ofF, unlefs the branches are in a fickly (late, and require to 
be cut clofe down (as is the cafe this year, 1800,) when the 
bufhes are overloaded with fruit. It will then be neceffaiy to 
cut out a good deal of the old wood, toaffift nature to recover 
herfelf alter producing fo great a quantity ot Iruit. This year 
the bufhes are fo loaded that the branches are bent down to 
the ground. 

Goofeberries are well worth paying attention to, as they 
fupply the table (o amply till the other fruits come in. 

There have been confiderable additions made to them, ot 
Jate years, from the great attention that has been paid, by the 
Gardeners, and others of Manchetler and its neighbourhood, 
to raifing goofeberries from feed.* 

Their catalogues now contain between four and five hun- 
dred forts or varieties; but fotne are fo near each other as 
hardly to be diftinguifhed. By mixing up a rich foil to 
plant thofe in which have been raifed from feed, and by wa- 
tering, (hading, and thinning 4he fruit, they have grown to a 
fize much larger than any that had ever been feen in this 
country. They have made it their principal fiudy to improve 
this valuable fruit, and have given great encouragement, by 
eftablifhing focicties for diftributing prizes annually to thofe 
who raife the largeft and fineft new forts. But it muft be al- 
lowed, that fome of the largeft are much thicker in the fkin, 
and net fo well flavoured as fome of the old forts. 

I enquired of Meffrs. M'Niven, Nurferymen at Manchef- 
ter, how many good and diftincr. forts they could fend me cut 
of their numerous catalogue; they told me, that they could 
fend about eighteen or twenty forts, which they could anfwer 
for being good and diflincl. f accordingly gave an order, and 
received all the forts that they could warrant good, which turn- 
ed out to my fatisfa£Hon. 

Great attention fhould be paid to the cultivation of the 
early and late forts. In fome old gardens, in particular, there 
are very valuable forts that have been of late too much neg- 

* Such is (he fuecefs of thefe unwearied endeavours, that it is now no 
uncommon thing to fee gocfeberrics *s lai*e as pullets' eggs. It is very 
rare to fee any of this fruit in America, where the fun is, indeed, tather 
too hi>t for there ; but I have Iceri very tolerable goofeberries fiosn the 
;:a!(.!e:) of Mr. Gliftcn in Philadelphia, and I am certain, thai if the mode of 
iu',:\\\,\ on lute laid down were well attended to, and good fets got from 
Engird, pieal plenty of this valuable fruit might bs railed ia all the Mtti- 
$!i£ -iii>i IZsiltfn Statts. 



MANAGEMENT OF FRUIT TREES, Sec. tit 

lecled : I would therefore recommend to thofe who live in 
the neighbourhood of fueh gardens, to obferve their time of 
ripening, and to cultivate thofe efpecially which are early and 
late. 

It is a practice with feme to clip the tops ot goofeberries 
with a pair of garden (hears, as they would clip a thorn hedge ; 
this I by no means approve or, as the fruit will not be half the 
fize, nor ot fo fine a flavour, as when the bufhes are kept clear 
ol fuperfluous wood. 

Caie fhould be taken in fpring and fummer to flock, or 
grub up, all the fuckers from the roots of the bufhes, leaving 
their Items clear and unencumbered. 

Many of the Lancafhire forts are apt to grow horizontal- 
ly, and the branches frequently trail on the ground, which 
renders them liable to be broken by high winds, efpecially 
when they are loaded with fruit. In that cafe I would recom- 
mend two or three hoops to be put round them, to which the 
branches may be tied, to fupport them, and prevent their be- 
ing broken by the wind. 

Thofe who wilh to have their goofeberries very late, 
mould plant on North walls and palings, between the other 
trees, and they may be removed when the trees begin to 
meet. It laid in thin, they will bear very fine and handfome 
fruit. I would advife to plant the fineft late forts; as by this 
method the table will be fupplied much longer than by the 
common cuftotn of planting in quarters. 

Immediately after pruning, I always apply the competi- 
tion to the ends of the fhoots and cuttings ; and I find it of" 
great ufe in preventing the exhalation ot the fap, and preferv- 
ing the cuttings till they take root, 

Goofeberries are very much infeffed with a fmall 
green caterpillar, which frequently devours both leaves and 
fruit. 

You muff, therefore, be very attentive, and obferve their 
firft appearance on the bufhes; for, if not defhoyed early, 
they will increafe fo faff, that they will foon devour all the 
leaves, and the fruit will then be good for nothing. Thev 
make their firft appearance generally on the edges and under- 
fides of the leaves. 

Take fome fitted quick-lime and lay it under the bufhes ; 
but do not at firft let any of it touch the branches or leaves ; 
then fhake each bufh fuddenly and fmartiy, and the caterpil- 
lars will fall into the lime ; if the bufh be not fhaken fudden- 
ly, the caterpillars, on being a little diiiurbed, will take fo 
firm a hold as not eafily to be fhaken off. After this is dene, 



sis TREATISE ON THE CULTURE AND 

filt fome o\ the lime over the bufhes ; this will drive down 
thofe which may have lodged on the branches. The cater- 
pillars ought to be fwept up next day, and the bufhes well 
warned with clear lime- water mixed with urine ; this will def- 
troy any caterpillars that may ftill remain, and alio the 
Aphides, ii there are any on the bullies. 



MANAGEMENT OF FRUIT TREES, &c. ug 



«HAPTER XIII. 



OF CURRANTS* 

Different Sorts of Currants. — Propagation, Planting, and 
Pruning of them. — How to Preftrvt them from Injecls. 

Currants, with Goofeberries 4 are arranged by Lin- 
naeus in the firft order of his fifth clafs, Pentandria Mono- 
gynia. 

The forts moft commonly cultivated in this country are, 
the Red and White Dutch Currants, and the Common Black, 
and American Black Currants. 

The following Sorts are alfo cultivated by the Nurferymen about 
Town, and in other parts of England, viz. 

Common Red, Long-bunched Red, 

Champagne Large Pale and Striped- leaved Red, 

Red, White Cryftal, 

Fine New White Dutch, Large Pale and Red Dutch. 

The currant is the moft ufeful of all the fmall fruit, either 
for the table and kitchen, or for preferving, making wine, &c. 
and continues longer in fucceflion than any other. With 
proper management, currants will continue in ufe from June 
to November. Black Currants are very much eftcemed by 
fome ; yet they are feldom fent to the table, but are very ufe- 
ful tor making jelly, frequently taken for fore throats, colds, 
&c.+ 

* There are pleoty of currants in America ; but for want of attention 
to the mode of management here laid down, they are greatly inferior both in 
fize and flavour to the fame fort of fruit in England. 

■\- In Ireland, Black Currants are frequently fteeped in whifkey, of? 
which they make punch, and recommend it as a good medicine for coughs 
and colds. I once had two gallons of it fent me by a friend tor that purpofe ; 
fome of it was taken in a glafs of warm water by a perfon who was very much, 
afflicted with a fevere cough, and thought to be in a decline, which effected 
a perfect cure in three or. four nights. 

The currants, for this purpofe, lhould be bruifed and put in ajar, and 
the whifkey poured over them : Let it ftand for a week or fortnight, covering 

P 



n 4 TREATISE ON THE CULTURE AND 

On the Propagation of Currants. 

Currants may be raifed from feed, layers, &c. When 
the trees aie cut low, you may lay down forne or the branches 
either in winter or ipring, when the ground in the quarters or 
rows is dug, which mould always be done annually. In the 
autumn following, thefe layers will have made fine roots ; 
you may then plant them out where you wifh them to Hand, 
and they will bear fine fruit in the following fummer. 

Currants may a!fo be propagated by cuttings, as goofe- 
berrics ; always remembering to make choice of the ftrongeii 
and ftraighteft fhoots. 

Under the buflies that have been covered for late fruit, 
you will always find plenty of felf-fown plants, which I would 
advife you to plant out by themfelves. Thofe who make cur- 
rant wine may fave the feed, alter the fruit is fqueezed, and 
dry it : It may then be fown in autumn, or early in the fpring, 
on a bed of fine light earth ; by which you will, moft proba- 
bly, obtam fome fine varieties. By no means propagate them 
from fuckers, as they never grow handfome, and are very lia- 
ble to throw out a great many fuckers. 

In many gardens there flill remains a fmall fort of red and 
white currant not worth cultivating ; I would therefore advife 
thofe who have any of them in their gardens to root them up, 
and plant in their room, the Large Red and White Dutch, 
the Long-bunched Red, and Champagne Large Pale Red.— 
Currants may be planted out in the fame manner as goofeber- 
ries, either in quarters or fingle rows round the edges of 
quarters. 

I would particularly recommend planting a few againfl a 
South or Weft wall, or paling, which will produce fruit much 
earlier than in the open ground. Alfo to jilant fome between 
other fruit trees on North walls, or palings, for latter crops ; 
thefe may be covered with double nets, to preferve them from 
birds ; tucking in a few fern branches between the two nets, 
which will prevent the heat of the fun and drying winds from 
fhrivelling the fruit. In open ground they fhould be covered 
with mats for the fame purpofe ; at the fame time permitting 
all the leaves to remain on the bullies, to fhade the fruit and 
make it keep the longer. 

it clofe down ; then (train it through a fine clolh or fieve, and put it in bot- 
tles or calks for uie. Currants may be ufed iu (his manner with brandy, gia 
or any other fpirits, They may alfo be prelerved as cherries, and lent up to 
table. 

W. Eorsyth. 



MANAGEMENT OF FRUIT TREES, Sec. n 5 

Pruning of Currant -Bufhes. 

The pruning of currants is nearly fimilar to that of goofe- 
berries. You may begin in the month of November, and 
continue till March, as it fuits your convenience. 

Currants fiiould never be let t too thick of wood ; and a 
great deal depends on the management of them in fumvner, to 
have ftrong and fine wood tor the following feafon. if they 
have been neglected for Tome years, and fullered to run up to 
long naked wood, they mult be cut down near the ground ; 
they will then fet forth fine ftrong fhoots. In this cafe 1 would 
recommend heading down every other tree, and cuttin.j the 
others partially, by taking out every other branch as near as 
can be to the ground, unlefs they are trained up with Tingle 
Items, in which cafe it will be neceffary to cut them as near 
as pofnble to where the branches begin to break out and form 
the head. 

In the winter pruning, fin America, this may be done any 
tir-.e between November and the middle of April) you mult 
preferve the ftrongeft and fineft fhoots, leaving them from 
nine to eighteen inches long, according to their ftrength, and 
from eight to ten inches apart, and as regular as podible from 
top to bottom of the tree ; taking care to cut out all the dead 
and weak fhoots. Pay particular attention in fummer, and 
keep the middle of the bum open to admit the fun and air ; 
p refer ving the fineft and ftrongeft fhoots that are nearett the 
item. Some are fond of training them up with finale items, 
to a considerable height, to form fine round heads, which are 
very ornamental, if not fuffered to run up too high ; as in that 
cafe they are liable to be broken by the wind, if not well fup- 
ported by (takes. Care muft be taken not to let the fhoots run 
to more than fix inches long ; becaufe fuch fhort fhoots wilt 
not be fo liable to be damaged by the wind as long and weak 
ones are, efpecially when loaded with fruit. I prefer dwarfs 
trom three to four feet high. 

The fame manner of pruning, 8cc. will do for Black Cur- 
ranis ;. but, as they grow ftronger than the lied or White, the 
fhoots fhould be left thinner, and laid in longer, which will 
make them produce larger and finer fruit. 

Thofe againft walls and palings fhould have the (hoots 
laid in thinner than thofe in the quarters, and trained as hori- 
zontally as poffible, (hortening them in the winter pruning, 
to a toot or eighteen inches, according to the (trenpth of the 
{hoots. 

As currants are very liable to be devoured by ear- wigs, 
which take (belter under their leaves and branches, bandies ot 



n6 TREATISE ON THE CULTURE AND 

bean-flalks fhould be hung up fome time before the bufhes are 
covered with mats or nets. If proper attention be not paid to 
this, the fruit will generally fuffer very much from thefe in- 
ie£ls. After the bufhes are covered, take the mats off once in 
three or four days, and kill the ear-wigs that have got into the 
bean-ftalks, which it will be neceffary (till to keep hung up. 
As there is a fweetnefs in the infide of bean-ftalks, which at- 
tracts the ear- wigs, they very readily take fhelter in them from 
rain. 

By paying proper attention to the foregoing directions, 
you will be able to keep thefe deftrufctive infecis under, and 
preferve the greater part of the fruit. 

Be particularly careful to pull up all fuckers at the roots 
C>f the trees, and keep them as clean as poflible ; otherwife 
the fuckers will prevent the fun and air from penetrating to 
the roots, and greatly weaken the trees. 

What has been faid above will, I hope, be fufficient to 
direct tbofe who are fond of cultivating this valuable and ufe- 
ful fruit. 

Currants are very liable to be infefied with aphides, and 
lOther infe£ts ? which {hall be taken notice of in another place* 



MANAGEMENT OF FRUIT TREES, &c. 117 



CHAPTER XIV. 



OF RASPBERRIES. 

Different Sort? of Rafpberries ; and of Propagating, Planting, 
Watering, Staking and Pruning them. 

XVaspberries are a very ufeful fruit for the table ; for 
jDreferving, for making of jam, fauce, &c. and continue a long 
time in bearing. 

The Raipberry belongs to the fifth order of Linnaeus* 
twelfth clafs, Icofandria Polygynia, and is a native of Eng« 
land. 

The following are the Sorts cultivated in this Country, 

Early White, Large Red Antwerp, 

Double-bearing White, Large White Antwerp, 

Large Common White, Smooth Cane Double- bearing, 

Large Red, Woodward's New Rafpberry. 

Of Propagating, Planting, and Pruning Rafpberries, 

Rafpberries are raifed from fuckers and layers. 

They fhould be planted in a piece of ground by them- 
felves, and (except the Early White) at the di fiance of about 
fix feet from row to row, and four feet in the rows. 

The ground fhould firft be-well trenched and dunged, be- 
fore the rafpberries are planted. Make choice of the ffrong- 
efl and fined plants that come out from the fides of the ftools, 
where they have been {landing for fame years ; or encourage 
the ftrongeil plants that come out betwixt the rows after dig- 
ging, Vv'hich fhould be done annually. In digging the ground, 
you will frequently happen to cut the roots with a fpade, which 
will occafion a great number of fmall plants to come up ; of 
thefe felefcl the Urongeft and finefl, and hoe up all the fuper- 
fluous ones. But I preler laying down fome of the ftrongeft 
outfide {hoots in the month of March; as by the following 
autumn they will make fine roots, and may be planted out in 
a quarter or piece of ground where you intend them to remain, 



n8 TREATISE ON THE CULTURE AND 

Thefe will not be fo liable to throw out fuckers as thofe which 
are produced trom fuckers. 

When you plant out frefh pieces of rafpberries, it fhould 
be done in moift weather, as the roots are very delicate, and 
liable to be hurt when expofed to a dry air. It, however, they 
are planted in dry weather, take care to mciften the roots with 
water, and cover them with wet litter, or leaves, duung the 
time of planting. 

In planting, open a trench with the fpade along the line 
where the fuckers or layers are to be planted ; cut off all the 
fmall fibry roots with a knife, leaving only the ftronger roots ; 
put them into the trench, and cover them with fome earth ; 
then water them well, and throw the remainder ot the earth 
over them, letting them remain till you have finifhed planting 
the piece; then, where you fir ft began to plant, begin and 
tread the ground with your toot as hard as you can along each 
of the trenches, and in the fame direction as you planted : 
Then with a fpade, level all the ground fmooth, and run it 
over with a rake, taking off any ftones and rubbifh that may 
be left on the furface. 

In dry weather, the plants fhould be watered two or three 
limes a week till they have taken root. It will be neceifary to 
flake the Antwerp, and other ftrong-growing forts, with flout 
flakes ; then run a couple of fmall rails at the top, to tie the 
branches to; which will prevent their being broken by the 
wind, or beaten down by the rain. The Early White and 
fmaller forts, may be plaited together at top, tying them round 
with the fmall yellow willow, which will keep them together. 
Some ot the early rafpberries may be planted between the trees 
on a Weft afpe£r, to produce early fruit betore thofe in the 
open ground come in. The Antwerp will thrive exceedingly 
well againft North walls or palings, and will produce late 
crops. Such as are planted againft walls or palings fhould be 
tacked to them. 

Where you find any of the Small Red and White Rafp- 
berries, deitroy them, and plant the following forts in their 
room, viz. the Large Red, the Smooth Cane Double- bearing, 
the Large Red and White Antwerps, the Large Common 
White, the Double-bearing White, and Woodward's New 
Rafpberry. 

Some preter pruning rafpberries in autumn, aprafliceof 
which I by no means approve. As they bear the truit on the 
wood ot the preceding year, they are verv liable to be killed 
by the irofl in fevere winters ; but, by deferring the pruning 
Sill the month ol February (March, tor America,) you Villi 



MANAGEMENT OF FRUIT TREES, &c. 119 

have great choice ot fine wood for bearing the following fum- 
mei ; remembering to root out, or cut down all the wood that 
bote fruit the preceding year, which generally dies ; fele&ing 
only from five to (even ol the moll vigorous and ftrong moots 
tram the lait year's woud, to bear fruit the enfuing fealon. 
Thefe (hoots may be ptuned to the length of three or four feet, 
according to their ftrength, if they are ot the Smooth Cane 
Double-bearing iost, (which generally bears a fecond crop in 
autumn, and wiil, in fine feafons, continue bearing from June 
to November) but, if the Large Antwerp, the fhoots fhould be 
left five or Uk feet long. 

The Early White, which never grows fo ftrong as the 
above forts, fhould be Ihortened to two feet and a half, or three 
feet. Thefe fhould be planted in rows about three feet dif- 
tant from each other, and two feet from plant to plant in the 
rows ; always remembering to keep them clear ot fuckers, and 
to cut out the dead, or laft year's wood, as before direcled ; 
making choice ot the ftrongeft fhoots for bearing wood. But 
be careful not to cut off the little fpurs on the fides, which 
bear the fruit. 

Rafpberries will continue in bearing five or fix years ; by 
which time you fhould have a f'refh plantation to fucceed 
them. The young plants will bear fome fruit the full year, 
and come into full bearing the fecond year after planting. If 
they be fuffered to remain more than five or fix years on the 
fame ground, they will degenerate and bear fmall fruit. Care 
fhould be taken not to leave above eight or ten of the (Ironf- 
eft fhoots, rubbing off or pulling up all the fuperfluous ones ; 
and to keep the ground well hoed and clear ot weeds between 
the rows. 



i2o TREATISE ON THE CULTURE AND 



CHAPTER XV. 



OF BARBERRIES. 

The Different Sorts, and their Culture. 

HP 

1 HE Barberry is ufeful for preferving and pickling, and 
for garni filing of d'ifhes ; the trees alfo have a fine effect in 
fhrubberies and pleafure grounds, being beautiful flowering 
fhrubs. In autumn and winter they have a delightful appear- 
ance, from their vaiious-coloured fruit. I would, therefore, 
recommend planting them in all fhrubberies and pleafure 
grounds. Thole who are fond of the natural harmony of 
finging-birds, will find Barberries well adapted for attracting 
them to the fpots where they are planted, moft birds being 
\'ery fond of them. They fhould not, however, be planted 
near the fides of public walks, as the flowers emit a very 
ikong and rather difagreeable fmell. 

The Barberry is ranged, by Linnaeus, in the firft order of 
his fixth clafs, entitled Hexanciria Munogynia. 

Thejollozving Sorts are mojl ejleemedfor their Fruit, &c: 

1. The Red Barberry without ftones, which has an agree- 
able flavour when full ripe. 

2. The White Barberry. 

3. The Black Sweet ; which is the tenderer! of them, 
and fhould be planted in a warm fituation. 

4. The Common Red with, flones. This is planted more 
for ornament than ufe, on account of its beautiful red berries. 

The Barberry is a native of England. 

Of Rai/ing and Pruning Barberries. 

Barberries are very eafily propagated from fuckers and 
layers, and require the fame management in pruning as other 
flowering fhrubs. I would always recommend planting them 
in pleafure grounds, and not in kitchen gardens. On grafs 
lawns, in pleafure grounds of fmall extent, they have a fine 
appearance, and are frequently planted in fuch fituations as 
ornamental flowering fhrubs ; they are alfo planted frequently 
in clumps. 



MANAGEMENT OF FRUIT TREES, &c 121 

When you wifh to increafe them, encourage the fineft 
and cleaned (hoots in fummer, by trimming all the lide 
branches off thin ; and when you drefs the fhrubberies in 
winter, lay down the ftrong moots, which will take root, and 
be fit to tranfplant in autumn following. When defigned for 
ufe, they fhould be trained up as ftandards and half ftandards, 
and they will grow from fix to twelve feet high. In fummer, 
trim off all the {haggling and fuperfluous fhoots ; fo as that 
they may make fine handfome heads. 

Barberries may alfo be raifed from feed ; but fuckers and 
layers are belt for preferving the forts diftinft. 



Q 



122 TREATISE ON THE CULTURE AND 



CHAPTER XVI. 



OF MULBERRIES. 

Different Sorts cultivated in England. — Propagating, Plant- 
tng, and Pruning of them. — Oj Rejloring old and decayed 

Trees. 

J. he Mulberry, Morus, is a native of Perfia ; whence it was 
introduced into the Southern parts of Europe, and is now 
commonly cultivated in England, Germany, and other coun- 
tries where the winters are not very fevere. It is ranked in 
the fourth order oi Linnasus* twenty-firft clafs, Moncecia 
Tetrandria. 

We are informed, that mulberries were firft introduced 
into this country in 1^06 ; but I have reafon to believe that 
they were brought hither prior to that period, as many old 
trees are to be feen {landing at this day about ancient monaste- 
ries and abbeys ; from which it is at leaft probable, that they 
had been introduced before the difiblution of thofe houfes. 

Four large mulberry-trees are flill {landing on the fite of 
an old kitchen garden, now part of the pleafure ground at Si- 
on-Houfe, which, perhaps, may have flood there ever fince 
that houfe was a monallery. The late Duke of Northumber- 
land has been heard to fay, that thefe trees were above 300 
years old. 

At the Priory near Stanmore, Middlefex, (the feat of the 
Marquis of Abercorn) there are alfo fome ancient mulberry- 
trees. The priory was formerly a religious houfe. 

In a very old garden at Chelfea, which belonged to the 
late John Browning, Efq. (who was a very good botanifl, and 
had a large collection ot trees and plants) there is one of the 
largeft mulberry-trees that I ever faw, and which appears to 
be extremely old. 

Gerard, who publifhed his Hiftory of Plants in 1597, 
fays, in that book, that mulberry-trees then grew in fundry 
gardens in England. 



MANAGEMENT OF FRUIT TREES, &c. 123 

Thoje commonly cultivated in this Country are, 

1. The Common Black Mulberry-Tree, which is much 
efteemed tor its delicate fruit. This is now common in mod 
parts of Europe, except where the winters are very fevere. 
There is a variety of this with jagged leaves, and fmaller huit; 
but Mr. Miller fays, that it is a diftin£r. fpecies, a native of 
Sicily i and that the fruit has no flavour, confequently it is 
not worth cultivating. There were fome of thefe trees in 
Chelfea Gardens. 

2. The White Mulberry. This tree is raifed in great 
abundance in Italy, and other Southern counnies, lor the 
leaves, to feed (ilk-worms j* though it is faid that the Per- 
fians generally ufe the Common Black Mulberry tor that pur- 
pofe ; and this latter is the only fort raifed tor the fake ot its 
fruit, which is very wholefome. 

3. The Red or Virginian Mulberry-Tree, which grows 
to a confiderable height, and bears reddifh berries. 

The two laft are cultivated, in this country, only for the 
fake of variety. 

Mulberries are raifed from feed, or propagated from cut- 
tings and layers. 

Thofe raifed from feed have frequently male flowers, and 
produce no fruit ; thefe, therefore, fhould never be made 
choice of for fruit-bearing trees, unlefs they have been feen 
to bear in the nurfery. 

The beft bearing branches of old trees are to be chofen 
for cuttings and layers ; for fome branches of thefe trees pro- 
duce only katkins, and trees raifed from them will never pro- 
duce fruit. It they are to be raifed from layers, they will 
generally take root fufficiently the fir ft year to bear feparating 
from the parent tree, and fhould then be planted in a nurfery, 
and trained up with fingle (terns. In four years they will be 
fit to plant out where they are to remain. They fhould be 
planted at a proper diftance to admit the fun and air, as the 
fruit, when the trees are too clofe, is very apt to turn mouldy ; 
they fhould alto be fbeltered from the Eaft, North, and Weft 
winds. 

But the beft way of raifing mulberries is from cuttings 
ot the former year's moots, having one joint ot the two years' 
wood. Piant them out in autumn, if fine weather, or in the 
month ot March, in rows nine inches apart, and at the diftance 

* This tree poiTefles the peculiar property of breeding no vermin, either 
while growing or when cut down ; neither does it harbour any caterpillar 
she glk-worm excepted. Evelyn'* Sylva, by Hyuter, vol. 2. p. 40. 



i2 4 TREATISE ON THE CULTURE AND 

of two inches in the rows, leaving only two or three buds above 
ground : Mulch the ground with leaves or dung well rotted, 
to keep it moift, and the plants will require little watering. If 
they fucceed well, they may, next feafon, be tranfplanted into 
a nurfery, and treated as directed for layers. Thefe young 
trees, while they remain in the nurfery, mould be tranfplanted 
every three or four years. 

I would recommend planting of mulberries in grafs or- 
chards and pleafure grounds, becaule the fineft of the fruit, 
■when ripe, frequently drops, which, if it fall on dug or plough- 
ed ground, will be foiled and rendered unfit for ufe, as the earth 
will adhere fo to the fruit as to render the cleaning of it im- 
practicable ; but if planted on lawns, or in grafs orchards, the 
iruit can be picked up without receiving any injury. Another 
reafon for planting thefe trees on lawns or in orchards is, that, 
when full grown, they are too large for a kitchen garden. The 
foil in which they thrive beft is a rich, light, and deep earth. 

As the fruit is produced on the young wood, you fhould 
cut out only fuch branches as crofs others, and fuch as are de- 
cayed, or broken by any accident ; at the fame time apply the 
compofition. If, however, the heads lhould become too full 
pf wood, it will be neceffary to thin them, as the fruit is larger 
and better flavoured where the heads are kept thin of wood. 

I have found many of thefe trees in a very decayed flate, 
with the trunks quite hollow ; and have tried the efficacy of the 
compofition on feveral of them, cutting out all the dead wood 
and cankery parts of fome, and heading down others that were 
ilunted and fickly. After thefe operations they put forth vig- 
orous branches, aod bore excellent crops of fruit, more than 
double the fize of Shat which they produced in their former 
itate. 

I would advife thofe who have any old decayed mulber- 
ry-trees, to treat them in the tkrne manner ; but thofe which 
are very much decayed mould be headed down ; this will 
throw them into a healthy bearing &ate> and in two or three 
years they will produce plenty of fine h^it. 

In the lawn in front of the houfe of Jo^n Grove, Efq. at 
Little Chelfea, there are tour old mulberry-tret ;s, which a tew 
years ago were fo very much decayed, and fo tuiJ °f wounds 
and dead wood, that they produced very little fruit, au'd triat of 
a fmall fize. I had all the decayed and rotten wood c&C e [ a }ty 
cut out, and the branches trimmed, and then the comppU tIon 
applied. In the firft feafon they tent forth fine fhoots, and x. 1 * 
the fecond produced plenty of fruit, of a better flavour and 
Rouble the fize of that which they formerly bore. 



MANAGEMENT OF FRUIT TREES, &c. 12<5 

As old mulberry-trees produce not only a greater quantity 
ot fruit, but alfo much larger and of a finer flavour, than young 
ones, it is well worth while to take fome pains to repair the 
injuries which they may have fuftained by accidents or age. 

I am forry to fay, that this pleafant and valuable fruit is 
but very little cultivated in this country.* 

* Gerard, in his defcription of the mulberry-tree, has the following cu- 
rious paragraph : — " Hexander in Atheneus afnrmeth, that the mulberry- 
trees in his time did not bring forth fruit in twenty years together ; and, 
that fo great a plague of the gout reigned and raged fo generally, as not only 
men, but boys, wenches, eunuchs, and women, were troubled with that difc 
cafe." 



*s6 TREATISE ON THE CULTURE AND 



•HAPTER XVII^ 



OF THE SERVICE. 



The Cultivated Service, the Wild Service, and the Maple-leaved 
Service ; with their Culture. 



A here are three forts of the Service-Tree cultivated in 
England, viz. the Cultivated Service, the Wild Service, ur 
Mountain Afh, and the Maple- leaved Service. The fii ft is a 
native of the warmer climes of Europe ; and the other two 
grow wild in different parts of England. 

The Service belongs to the twelfth clafs of Linnaeus' 
Syftem, entitled Icofandria Trigynia. 

Of the Cultivated Service. 

This tree is well worth cultivating, both for its fruit and 
for ornament. It is beautiful in the month of June when in 
flower, and the fruit in autumn has a fine appearance, and 
grows to a large fize if the trees be kept thin, and not over- 
loaded with wood. They may be planted in orchards among 
other fruit trees ; for, as they flower much later than apples 
and pears, there will be no danger of the Farina intermixing 
with theirs. They may alfo have a place in plantations in the 
pleafure grounds, or fingly on the lawn, or in the rows by the 
fides of gravel-walks : In this cafe, they Ihould be trained with 
ftraight ftems eight or ten feet high, and all the ftraggling 
branches fhould be cut in, to afTift them in forming handfome 
round heads. Thefe trees may be intermixed with thorns, 
and will have a very good effecl:. 

We have only two forts cultivated in the garden ; viz. 
the Apple-Shaped, and the Pear- Shaped Service-Tree. 

Thefe trees are propagated from feed, layers, and cut- 
tings By railing them from feed you may perhaps obtain 
feveral varieties ; but the belt method of preferving the forts, 
when you have fine varieties, is, by grafting or budding. 

Train the item, if tor llandards, fix or eight feet high ; 
but if for dwarfs, about three teet high ; which latter may be 



MANAGEMENT OF FRUIT TREES, &c. 127 

planted in fhruhberies. The fruit, when ripe, may be gather- 
ed and put in the fruit-room ; letting it remain till nearly in 
a ftate of decay : It will make a variety when ferved up to 
table among the autumn fruits. 

The wood of this tree is very ufeful for making piQure- 
frames. toys, &c. 

When the trees are pruned, and where there are any de- 
cayed parts, the compofition mould be applied. 

Of the Wild Service-Tree, or Mountain AJh. 

The Wild Service is fometimes planted in orchards 
among fruit trees ; but I would recommend planting it in 
pleafure grounds, plantations, or on lawns, for ornament, where 
the different varieties of the fruit have a beautiful effe£r. in au- 
tumn ; and the fruit gathered, when full ripe, and laid by fome 
time to foften, has a very agreeable acid talte. 

The feeds, when properly dried, may be fown in autumn 
in beds of light mould ; taking care to keep them free from 
weeds in fummer. In the following autumn they may be 
tranfplanted into beds, or quarters, (according to the number 
which you may wifh to plant) and trained either for dwarfs 
or llandards. 

By felecling the largeft and fined fruit, many varieties 
may be obtained from the feed ; they may alfo be propagated 
from layers ; but thofe who are fond of having a great variety, 
and keeping the fcrts true, fhould graft them. 

If trained up with ftraight clean Hems, fervice-trees will 
grow to the height of thirty or forty feet ; in that cafe they 
fhould be planted among fore ft. trees, or on the back parts of 
large fhrubberies. But thofe who wifh to plant them as flow- 
ering fhrubs mull head them down when young, to make 
them throw out horizontal fhoots ; they may then be planted 
among the middling fized fhrubs, which will make a beauti- 
ful variety, both when in flower and when bearing fruit. 

Wild fervice-trees* grow to a confiderable fize when 
properly managed, and are very much ufed by wheelers, &c. 
en account of the wood being all, what they call, heart-wood. 

Of the Maple-leaved Service-Tree. 

This tree grows wild at Paddington, and in other parts of 
England, and is frequently forty or fifty feet high, with a large 
fprcading head, making a fine appearance, and deferves a place 
among foreft trees, and in extenfive plantations and gardens. 

* The fruit of the wild fervice is excellent food for game and other birds. 



i 2 8 TREATISE ON THE CULTURE AND 

It bears large bunches of white flowers, fucceeded by clufters 
of brown fruit, which, when gathered full ripe, and laid by 
for fome time, till it becomes foft, has a very agreeable tart 
flavour. 

This tree may be railed from feed, which fhould be fown 
in autumn, or by layers ; but thofe who wifh to raife them in 
the dwarf ftate mould gratt them very low, and train them 
from fix to eight feet high. Some graft them on white thorns ; 
but I prefer their own flocks. If thefe dwarfs are trained up 
with fine heads, they will have a very good effe£l in fhrubbe- 
ries. It intended for ftandards, train them up as high as you 
can : They will have a beautiful appearance in the back parts 
of fhrubberies. They may alfo be trained without grafting, 
and planted on lawns for ornament. Some train them as ef- 
paliers ; but this I do not approve of, as they are not fo orna- 
mental, neither do they bear fo well. 

The wood of this tree is alfo very ufef ul for mechanical 
purpofes. 



MANAGEMENT OF FRUIT TREES, &c. is$ 



CHAPTER XVIIIi 



OF THE ALMOND. 

Different Sot ts of Almonds ; their Propagation, and the Me- 
thod of Pruning them. — How to keep them during Winter. 

X he Almond belongs to the twelfth clafs of Linnaeus, 
Icofandria Monogynia, being joined with the Peach, and was 
introduced here in 1,570. 

Almonds are beautiful trees for planting in fhrubberies 
and plantations, and deferve a place in every pleafure ground, 
on account of" their coming fo early into bloom, and for the 
ufe of their kernels. 

The following are the Sorts propagated in this Country for Or- 
nament and Ufe, viz. 

The Tender- fhel led Almond, the Sweet Almond, the 
Common or Bitter Almond, the Sweet Jordan Almond, the 
Hard-fhelled Almond, the Dwarf, and the Double-flowering 
Almonds. The la ft two, being beautiful early flowering fhrubs, 
are planted for ornament only. 

Almonds are propagated by budding them upon plum, 
almond, or peach flocks. The next fpririg you may train them 
for ftandards, or let them grow tor halt ftandards ; but the 
common way is, to bud them as high as you with the iiern to 
be ; and the fecond year after they may be planfed out for 
good. If you are to tranfplant them into a dry foil, let it be 
done in October, when the leaves begin to decay ; but if into 
wet ground, the month of February is the proper feafon. Al- 
monds budded on plum flocks thrive bell in a wet foil, and 
on almond and peach flocks in a dry. 

When the young trees are brought from the nurfery, they 
fhould never be cut until the young ihoots begin to break, as 
directed for peaches and nectarines. 

Almonds require nearly the fame management in prun- 
ing as flandard apricots. After wet autumns, when the wood 
is not well rincned, hard winters are ant to kill the (hoots ; 
- R ■'■•>' » 



130 TREATISE ON THE CULTURE AND 

in that cafe, they fhould be cut down to the found wood; tak- 
ing care to cut out the crofs (hoots that rub againft others, 
leaving the tree open in the middle, pruning the (hoots about 
the fame length as apricots, and according to their (Irength. 
Never omit cutting out all the cankery parts, and decayed 
wood. 

Some plant thefe trees out as ftandards, and others as 
half ftandards, according to the ground and fituation ; always 
taking care to plant them in a fheltered place facing the South, 
intermixing them in the back of the fhrubberies with the taller 
flowering fhrubs : Or they may be planted on lawns for orna- 
ment, as they make a very beautiful appearance when in flow- 
er, or bearing fruit. If planted as dwarfs, they may be cover- 
ed with poles ftuck into the ground, thatching over the tops 
of the trees with fome fern, or any other light covering, which 
will prevent the bloffom from being killed by the frofl in 
February and March. After the fruit is fet, and the leaves fo 
far out as to cover it, if fine weather, the covering may be re- 
moved in the latter end of April or beginning of May, which 
will enfure a plentiful crop of Almonds ; a very ufetul fup- 
ply for the table in autumn and winter. 

Thofe who have plenty of walling fometimes plant al- 
mond-trees on walls, and fometimes on efpaliers. 

Almonds may be preferved in dry fand, or bran, for ufe ; 
but they mull be thoroughly dried on (helves, or boards, in an 
airy place, before they are put into the fand or bran, otherwife 
tbey wili get mouldy. They are preferved only for their ker- 
nels, the other part of the fruit being of no fervice. 



MANAGEMENT OF FRUIT TREES, &c. 131 



CHAPTER XIX. 



OF FILBERTS AND HAZLE-NUTS. 

The Sorts commonly cultivated in England — Method ofCuU 
ture. — How to keep them in Winter. 

X ilberTS and Hazle-Nuts grow wild in woods and hedges, 
and are brought in great quantities to the London markets, 
and to thofe of other large towns throughout the kingdom ; 
employing a great many poor families during the autumn, who 
otherwife might have very little to do, and of courfe be a bur- 
den on the public. 

This genus of plants is ranged in the eighth order of 
Linnaeus' twenty-fir ft clafs, Monoecia Polyandria. 

The Sorts generally cultivated in England are the following • 

1. The Large Cob Nut. 

2. The Large Long Nut, which produces very fine large 
Iruit. 

3. The Barcelona, or Spanifh Nut, with large cups. 

4. The Common Wood Nut, with red fkinned kernels. 

5. The Filbert with white kernels. 

6. The Filbert with red kernels. 

7. The Large Clufler Wood Nut. 

Of Propagating and Pruning Nut-Trees. 

Filberts and nuts of all kinds are propagated from feeds 
layers, and fuckers ; but thofe who with to have fine fort 8 
mould graft the trees, or lay down in March fome of the 
ftraighteft fhoots, notched at a joint, pegging them into the 
ground; then cover them with earth about three inches thick, 
making bafons round them with edges of mould about two 
inches higher than the furface of the ground, to prevent the 
water's running off; water them fometimes in dry weather, 
and mulch them with fome rotten leaves, to keep them moift. 
By the following autumn they will be fit to take up and plant 
out in beds in the nurfery, where they fhould remain about 
two years, planting them out in Auguit where you wifh them 



i 3 2 TREATISE ON THE CULTURE AND 

*o remain for good. If any of the layers have not taken prop- 
er root, they may be left till the autumn following. 

Filberts and nuts may be planted on the outfides of woods, 
or in the back parts of fhrubberies and pleafure grounds, or 
in large kitchen gardens, in fhady walks; or for the purpofe 
ot hiding fheds, cifterns, &c. 

When they are raifed from feed, it fhould be fown in au- 
tumn, in a light earth ; and it will be neceffary to cover the 
beds all over with flates, flat ftones, or bricks, to prevent the 
mice from eating the nuts or carrying them ofF in winter. 

When at the Botanic Gardens, Chelfea, I once fowed 
feveral quarts of Large Barcelona Nuts, in pots, in two frames 
at a confiderable diftance from each other, the nuts were all 
carried off by the mice in one night. On fearching round the 
lining of a frame where we kept green-houfe plants in winter, 
I found above a quart of the nuts in one hoard, which I again 
fowed immediately, covering them over with flates ; from 
ihefe nuts I railed fome very fine plants. 

The Barcelona Nut-Tree is rather fcarcein England, but 
it is well worth cultivating ; it is a diftinft fpecies, and grows 
to a fine timber tree. The nuts that I fowed, as mentioned 
above, were produced from a fine tree in the Botanic Gardens 
at Chelfea* 

Thofe who are not in pofleffion of plants may procure 
them from nuts trefh imported from Spain, by fowing them 
as above directed. Great quantities are imported annually 
under the name ot Barcelona, or Great Spanifh Nuts. 

When in the nurfery, nut-trees fhould be trained with 
Tingle ftraight Items, to form fine heads from three to fix feet 
high; cut off the leading fhoot at the height you would have 
the head formed, rubbing off all the lower buds, and leaving 
only as many at top as you think will be fufficient to form a 
handfome head, and according to the ftrength of the Item. 

Nuts, when intended for keeping, fhould be well dried 
and packed in jars or boxes of dry fand (and placed in a fruit- 
room, or dry cellar,) well covered down to prefervethem from 
rnice. 

The fhoots ot filberts and nut-trees are very ufeful for 
stacking green-houfe plants and rafpberries, or for making 
withes to bind faggots, and for flicking peafe.t 

* This tree, at two feet and a half from the ground, meafurcs about four 
feet in circumference. 

-r I have often been aOonifned, that thofe who have pardensin America, 
fhould pay fo little attention to fruit of this fort. The nuts, which are natives 



MANAGEMENT OF FRUIT TREES, &c. 133 

of the Middle States, are excellent, even in their uncultivated ftate, where 
they have to contend with every poffible difadvantage. They are fomething 
between the Englifh hazie-nut and the filbert, and, with a little care, might 
lie rendered very productive and profitable. They are much better than the 
Spanifh nuts, which are fold at Philadelphia for a (hilling fterling a pint, or 
thereabouts ; and yet no pains are taken to cultivate them. Our forts, too, 
might be obtained at a very fmall expence. I have fent feveral plants to my 
friends at Buftletown, which, I hear, grow very well ; and I have lately fent 
them fome of the fined hnzie-nuts I everfaw, and which I got from the gar- 
den of Jofeph Galloway, lifq. at Waterford. Ii thefe fucceed, I hope it will 
he an inducement for others to obtain a like fupply. 



j|4 TREATISE ON THE CULTURE AND 



CHAPTER. XX. 



OF CHESNUTS. 

Different Sorts cultivated in England. — Chefnut-Trees art 
excellent Timber. — How to Propagate, Plant, and Head 
them.* 

J. HE Chefnut, "Caftanea, is a native of the South of Europe, 
and is faid to take its name from Caftana, a city of Theffaly, 
were anciently it grew in great plenty. It belongs to Linnae- 
us' twenty-firft clafs, Moncecia Polyandria. 

The forts moftly cultivated in England are thofe com- 
monly called Spanifh Chefnuts, which run into great varieties 
when raifed from feed ; and a fort called, in America, Chin- 
quapin, or Dwarf Virginian Chefnut ; but this is only raifed 
for the fake of variety. 

The former are very fine trees, and well worth cultivat- 
ing both for ufe and ornament. The timber is reckoned equal 
to oak, and, for making cafks, even fuperior to it ; as, when 
feafoned, it is not fo liable to fhnnk or fwell as oak. Thefe 
trees have alfo a very noble appearance, and are therefore very 
fit to plant in parks, &c. 

Gerard fays, that in his time there were feveral woods of 
chefnuts in England, particularly one near Feverfham in Kent; 
and Fitz-Stephens, in a defcription of London, written by him 
in Henry the Second's time, fpeaks of a very noble foreil 
which grew on the North part of it. This tree grows fome- 
times to an amazing fize. Not to mention thofe abroad, there 
is one at Lord Ducie's at Tortworth, in the county of Glou- 
cefler, which meafures nineteen yards in circumference, and 
is mentioned by Sir Robert Atkyns, in his Hiftory of that 
county, as a famous tree in King John's time ; and by Mr. 
Evelyn, in his Sylva, book 3d, chap. 7, p. 233, fourth edition, 
to have been fo remarkable for its magnitude in the reign of 

* I particularly requeft the American reader to pay attention to what 
js hereafter faid aboitthe prcfervation of the fruit of the chefnut. 



MANAGEMENT OF FRUIT TREES, &c. 135 

King Stephen, as then to be called the Great Chefnut of Tort- 
worth ; irom which it may reafonably be fuppofed to have 
been ftanding before the Conquefts. Lord Ducie had a draw- 
ing of it taken and engraved in 1772. One of the prints is 
now in my poffeffion.* Formerly a great part of London was 
built with chefnut and walnut-trees ; and at Sion Houfe, the 
feat of the Duke of Northumberland, the {tables are built 
with them, from the old monaftery at that place, which was 
taken down when the prefent manfion-houfe was built. 

The beft way of propagating chefnut-trees is from feed, 
gathered when thoroughly ripe; which is generally about the 
latter end of O6tober ; but they fhould not be gathered till the 
hufks begin to open, and the nuts appear of a brownifh col- 
our; they will then drop of themfelves, and fhould be care- 
fully picked up in the morning ; and particularly after high 
winds ; thofe which are intended for eating, or for feed, fhould 
be always fuffered to drop of themfelves ; they will be found 
much better than thofe that are beaten down. If, however, 
the froft fhould fet in early, you will be under the neceffity 
of thrafhing them down, which fhould be done in a dry 
day. All that fall in the hufk fhould be thrown in heaps in 
a fhed, or other convenient place, and fuffered to remain three 
weeks, or a month, in that ftate, to ripen. They fhould then 
be taken out of the hufks, and the beft picked out and laid 
up by themfelves, after being well dried, on mats, or clothes, 
in a funny fituation. They fhould be laid up in the fruit- 
room, or granaiy, on fhelves, or on a dry floor. Remember 
to turn them frequently. The inferior ones will do for 
fowing, or they may be given to pigs or turkeys, who are ve- 
ry fond of them ; they will be found very good for fattening 
poultry, efpecially turkeys. If during the winter they fhould 
become damp or mouldy, they fhould be turned and carefully 
wiped ; and if fpread at a moderate diftance from a fire, or 
dried in an oven after the bread is drawn, and then packed 
in boxes, or jars, with thorough dry fand, they will keep 

* At Afhted park, near Epfom, the feat of Richard Howard, Efq. there 
are a great many Spanifh Chefnuts, that were fown by a gardener no-,v liv- 
ing, one of which, at three feet from the ground, meafures feven feet in cir- 
cumference, and has a trunk upwards of fifty feet high. 

Since writing the above, I have feen the old gardener, Thomas Davie, 
■who is now 77 years old, and have had fome converfatioa with him. He 
fays, that at the age ofiy he bought three ihiUings worth of chefnuts in 
London on purpofe to treat his fellow-fervants ; but finding that they would 
nat accept of them, he fowed them in a bed in the garden at Afhted, which 
then belonged to the Earl of Suffolk, and afterwards planted out the young 
trees where they now (land. Thefc trees are, therefore, at this time, fsxtjr- 
two years old, from the feed. 



i%6 TREATISE ON THE CULTURE AND 

plump and good.* Obferve not to put them into the oven 
when too hot, as it will make them fhrivel : And thofe for 
fowing mull not be dried in this manner, as the heat of the 
oven would kill the germ. In a fine warm feafon, I have feen 
them ripen as well and grow nearly to as large a fize as for- 
eign ones, when the trees were healthy ; but in a middling 
feafon they will do verv well for fowing, or for faiting pigs 
and poultry. Be careful to preferve them from rats and mice, 
otherwife they will foon deffroy vaff quantities of them. 

They may be fown in beds of light earth in the month of 
November, if it be a dry autumn, drawing the drills about nine 
inches apart, and about three deep. Plant the nuts about an 
inch apart in the rows, with the points upwards, as bulbous 
roots are planted ; then cover them with mould, and pat it 
down with the back of your rake. The beds fhould be four 
or five feet wide, and a little railed towards the middle to car- 
ry off the water. There mould be alleys between the beds, a- 
bout eighteen inches wide, and about two or three inches deep ; 
thefe will receive and carry off the rain-water, which other- 
wife would be apt to rot the nuts. Thus, a five-foot bed will 
admit of fix rows and a fmali edging next the alley. It you 
find the mice begin to attack them, the beds mould be complete- 
ly covered over with flates,flat ftones, or bricks, till the nuts be- 
gin to fpring; they muff then be taken off. It it be a hard. 
winter, it will be neceffarv, before the ftones or tiles are put 
on, to cover the beds with fome rotten dung, rotten leaves, 
or old tan, to preferve the nuts from the iroft. If it be a 
mild winter, and the nuts have been fown in autumn, they 
will begin to vegetate before Chriilmas ; but if the autumn 
be wet, I would advife not to fow them till fome time in 
February, or the beginning ot March. 3y the nuts being 
fown in rows, you will have room to hoe betwixt the rows, 
and be able to keep them clear of weeds, which you could 
not fo eahly do if they were fown broadcaff. If it fhould 
prove a veiy dry fummer, it will be neceffary to give them 
a good watering once or twice a week, till the plants begin 
to get ftrength. If they be well managed, by the end of Oc- 
tober, or in the iollowinp- fpring, you may traniplant them in- 
to beds, in rows about a loot apart, and at the diilance of four 
inches in the row, where they may remain for two years longer ; 

* la America, particularly, ohefnuts become very much flirivelled in 
about Uvo mouths alter tliev are gathered. The method here defcribed, will 
iffetfiuallv prevent this. Chetouts may, by this method, be kept good, iitfli, 
and fuli-lkinned, all the }e.tr rctind; and this, too, without any cxpence, 
worth f peaking of, and will; vcrv lill'. trouble. The fame obfetvaticus ap« 
ply to all foils owiuts. 



MANAGEMENT OF FRUIT TREES, &c. 137 

taking care to trim all the fide moots, leaving only one ftraight 
Hem. Thefe beds may have alleys about the fame width as 
before, with this difference, that the beds fhould be two inches 
lower than the alleys, which muft be well trodden, to keep the 
earth from crumbling down into the beds. Firft level all your 
ground, then ftretch the line from one end of the bed to the 
other, according to the fize of the ground, and with your fpade 
cut off the edging in the infide of the bed, throwing the mould 
towards the middle of it ; then remove the line to the other 
fide of the bed, which ought to be from four to fix feet wide, 
and cut the other edge, throwing the mould into the bed as be- 
fore. When this is done, throw up fotne of the mould on the 
top of the alley, to make it about two inches higher than the 
bed, and tread the alley well down. Then begin to plant your 
young trees in rows acrofs the bed, a foot or fifteen inches 
apart, and about fix inches in the row, digging the ground and 
planting as you proceed, alfo beating up the edges of the alleys 
with the back of the fpade, to keep the mould from tumbling 
down into the bed. Proceed thus till you have finifhed the bed, 
and fo on till you have planted the whole. If it be dry weather, 
each bed fhould be watered as you finiih planting it, which be- 
ing made a little lower than the alleys, will retain the water that 
you throw on it, and will prevent the rain from running off: It 
the dry weather continue long, mulch the beds as before direct- 
ed. Obferve to keep them tree from weeds, watering them as 
occafion requires, and trimming up the plants with only one 
fiem. In this Rate they may remain two years, and, it any of 
the plants require it, flake them to keep them ftraight. At 
the end of two years they will be fit for tranfplanting, and may 
be planted out for good, it they are properly fenced off from 
cattle ; but if they are to be placed in an open expofure, they 
ought firft to be planted out in a piece of ground, properly pre- 
pared for the purpofe, at ; the diftance of two feet from row to 
row, and one foot in the row. If they have been planted in 
the autumn (which I would always recommend, except in wet 
ground, or when the feafon is wet) let them remain till next 
fpring twelvemonth, and then head them down to two eyes 
above ground, cutting as near as may be to an eye, and Hoping 
to the North, that the fhoot which is thrown out may cover 
the item in the firft feafons, which, if the bufinefs be rightly 
performed, it will do, and grow to the length ot fix o r fevea 
feet, according to the vigour of the item. It they are not 
headed down in this manner, you will never have ftraight 
handfome trees. If the ground be properly fenced off from 
cattle, thofe that are planted out for good, at three years old, 



i 3 8 TREATISE ON THE CULTURE AND 

mull be treated in the fame manner after the firft or fecon<3 
year. It may, however, be necelfary to obferve, that young 
trees mull not be headed down immediately after tranfplant- 
ing ; they ought to be well rooted before that operation is per- 
formed ; and it is alfo worthy of lemark, that the larger the 
Items are when they are headed, the ftronger and more luxu- 
riant will the moots be. 

I did not, at firft, intend to have (aid any thing of chefnuts 
and walnuts ; but, as molt people are fond of them, and as they 
are generally ferved up at table with the deflert, it feemed 
proper to give lome account ot their culture, &c, 



MANAGEMENT OF FRIUT TREES. &c. 139 



CHAPTER XXI, 



OF WALNUTS. 

different Sorts defcribed. — Their Propagation. Planting, and 
Trimming. — Great Utility of the Timber. — Method of keep- 
ing Walnuts in Winter. 



JL he Walnut, Juglands, is a native of Perfia ; and the time 
of its introduction here is not known with certainty. It be- 
longs to the twenty-fir ft clafs of Linnaeus' Syftem, Moncecia 
Polyandria. 

Thofe commonly cultivated in this country are the fol- 
lowing varieties of the common walnut, viz the Double Wal- 
nut, the Large Walnut, the French Walnut, the Thin-fkinned 
Walnut, and the Late Walnut. The Hickery Nut from North 
America, the fruit of which is fmall but well flavoured, is ?lfo 
raifed here, as is the Black Virginia Walnut ; but this latter 
is cultivated chiefly tor its timber. There are feveral other 
forts from North America, which are planted for variety.* 

The belt way of railing thefe trees is from the nut, which 
fhould be gathered when full ripe ; Thofe with thin fhells are 
to be preferred for this purpofe. Walnuts, unlefs a (harp troft 
fets in, which is very feldom the cafe before they are ripe, 
fhould be fuffered to remain on the trees till they begin to drop 
of themfelves : Shaking of the tree will then bring them 
down. Beating them down with poles, as is ufually done, in- 
jures the trees very much, by breaking the young fhoots : Be- 
fide, the nuts never will keep well when they are thrafhed 
down too early. 

The nuts may be fown in drills in the fame manner as chef- 
nuts : The beft time tor doing this, if the feafon be dry, is au- 
tumn ; and the nuts muft be thoroughly dry, otherwife they will 
be apt to rot before they vegetate. If the autumn be wet, they 
may be fown in the month of February or the beginning of 

* Thefe latter are the different forts of what is called the Buffer Vm ia 
A-incrici. The; feldom b?ar, in England, and the fruit is good for nothing. 



i 4 o TREATISE ON THE CULTURE AND 

March, and ought to be covered over as directed for chefnuts, 
to preferve them from mice. If they thrive well, they will 
be fit for tranfplanting the firft autumn alter fowing ; but, it 
not, they fhould be fufFered to remain another year. Bed 
them out in the fame manner as directed lor chefnuts, tranf- 
planting every fecond or third year, until they are planted out 
for good. This will caufe them to throw out fine horizontal 
roots, and bring them into a bearing Rate much fooner than 
when they make deep tap-roots. Train them up with fine Tin- 
gle ftems to about feven feet high, before you fufFer them to 
form heads ; the branches will then be out of the reach of cat- 
tie. The time of tranfplanting them out depends on the pro- 
grefs that they have made in the nurfery ; they fhould be fuf- 
iered to continue there until they have grown to a tolerable 
fize, and to the height juft mentioned as proper for ftandards. 
The ground, where they are to be planted, fhould be well 
ploughed or trenched, and the trees planted, at firft, in rows fix 
feet apart, and the fame di fiance from tree to tree in the rows, 
in the quincunx order, and thus to remain till they come into 
bearing* This will be neceffary, as there is no dependance on 
the fort of fruit that trees raifed from feed may produce. Af- 
ter you have made choice of thofe which bear the beft fruit, 
the other may be planted out ior timber, or cut down tor flakes, 
or any other purpofe. The trees lelt for bearing mufl be thin- 
ned, by taking out every other tree in the remaining rows, as 
they increafe in fize, till they ftand at the diftance proper for 
full grown trees ; which may be from twenty. four to forty- 
eight feet, according to the richnefs of the foil and the pro- 
grefs which ihe trees make. 

In trimming the ftems of walnut-trees, cut off the fhoots 
and fmall branches clofe to the bole ; and in lopping, cutting 
out crofs branches, or fuch as are damaged by winds and other 
accidents, always cut at a fork or eye, otherwife part of the 
branch will die and injure the tree. But, whether only a part 
or the whole of a branch be cut off, the composition ought 
immediately to be applied.* 

Formerly, walnut-tree was much ufed for building, and 
for houfehold furniture; but mahogany, and other foreign tim- 
bers, have now, in a great meafure, fuperceded it, efpecially in 
the latter article. This timber will do very well for uprights, 
tut is rather too brittle for joills, rafters, &c. and, when prop- 

* I know that there is great difficulty in railing walnut-trees in America j 
but I, neverthelefs, am of opinion, that, if proper attention were paid to the 
cultivation of them, they would aniwer very well. At any rate it is worth 
a UiMf 



MANAGEMENT OF FRUIT TREES, See* i 4 t 

crly poliflied, it looks very well in chairs, tables, bureaus, &c. 
It is, at prefent, a good deal ufed for gun- (locks. Walnuts 
thrive belt in a deep rich foil, but will do very well in a chalky 
foil, as may be leen on the hills in Surry, in the neighbourhood 
or Leatheihead, Godllone, and Carfhalton ; and, at Bedding- 
ton-Paik, the feat ot the ancient family of the Carews, there 
are many fine old walnut-trees. Thefe trees are well worth 
cultivating ; as the yearly value of the fruit that they bear is 
very considerable * There is a great deal ot money made, in 
plentiful years, by thinning of the nuts tor pickling, both for 
Borne confumption, and alio tor exportation. The leaves o£ 
■walnuts fteeped in boiling water, and that intufion mixed with 
lime-water, foap-fuds, and urine, is tound very efficacious tor 
deft roying (lugs and woims in the ground, and infecfs on trees. 
Walnuts for keeping fhould be fufTeied to drop of them- 
felves, and afterwards laid in an open aity place till they are 
thoroughly dried ; then pack them in jars, boxes, or caiks* 
"with fine clean fand, that has been well dried in the fun, in an 
oven, or before the fire, in layers ot fand and walnuts alter- 
nately ; fet them in a dry place, but not where it is too hot. 
In this manner I have kept them good till the latter end of 
April. Before you fend them to table, wipe the fand clean 
off; and, it you find they have become fhrivelled, fteep them 
in milk and water tor fix or eight hours betore they are ufed ; 
this will make them plump and fine, and caufe them to peel 
eafily. 

* At Beddington, about 50 walnut trees (and not above half that num- 
ber full bearers) have been let at 30I. 40I, and jol. according to the crop ; 
and it is fuppofed, that in a good feaion the renter clears 50I. by the bargain. 

Beddington was aoted in Queen Elizabeth's time for the fineft orangery 

in England, 



U* TREATISE ON THE CULTURE AND 



CHAPTER XXII. 



OF GRAFTING AND BUDDING. 

Four different ways of Grafting, with Obfervations. — On ufing 
the Compoftion, inflead of Grafting-Clay* — Oj Buddings 
with Obfervations, &c. 

VXRAFTING is the taking of a {hoot from one tree, and in- 
ferring it into another, in fuch a manner as that both may unite 
clofely and become one tree ; this is called, by the ancient 
writers in hufbandry and gardening, incijion, to diftinguifh it 
from inoculating, or budding, which they call inferere oculos. 
1 have taken a great deal of pains to trace the praftice of 
grafting to its origin, but without luccefs ; as no author that I 
have perufed gives any fatista£tory account of it ; it is, how- 
ever, allowed by all to be very ancient. 

The ufe of grafting is, to propagate any curious forts of 
fruits fo as to be certain of the kinds ; which cannot be done 
by any other method : For, as all the good fruits have been 
accidentally obtained tiom feeds, fo, of the feeds of thefe, when 
fown, many will degenerate, and produce fuch fruit as is not 
worth the cultivating : But when fhoots are taken from fuch 
trees as produce good fruit, thefe will never alter from their 
kind, whatever be the flock or tree on which they are grafted. 
The principle or philofophy of gratting is fomewhat ob. 
fcuie; and, had not accident given the firft hint, all our 
knowledge of nature would never have led us to it. The ef- 
fect is ordinarily attributed to the diverfity of the pores or 
dufts of the graft from thofe of the flock, which change the 
figure of the particles of the juices in pafhng through them 
to the reft of the tree. 

Mr. Bradley, on occafion oi fome obfervations by Agri- 
cola, fuggefts fomething new on this head. The ftock grafted 
on, he thinks, is only to be confidered as a fund of vegetable 
matter which is to be filtered through the cion, and digefled, 
and brought to maturity, as the time of growth in the veffels 
of the cion directs. A cion, therefore, of one kind grafted on 



MANAGEMENT OF FRUIT TREES, &e. m§ 

a tree of another, may be rather faid to take root in the tree 
that it is grafted in, than to unite itfelf with it : For it is vifi- 
ble, that the cion preferves its natural purity and intent, 
though it be fed and nourifhed by a mere crab ; which is, 
without doubt, occafioned by tha difference of the veffels in 
the cion from thofe of the flock ; fo that grafting may be juft- 
ly compared to planting. 

In profecution of this view, of that ingenious author, we 
add, that the natural juices of the earth, by the fecretion and 
comminution in palling through the roots, &c. before they ar- 
rive at the cion, muft doubtlels arrive there halt elaborated and 
concofted, and fo difpofed for a more eafy, plentiful, and per- 
fecl: aflimilation and nutrition ; whence the cion muft necef- 
farily grow and thrive better and falter than it it were put im- 
mediately in the ground, there to live on coarfer diet and hard- 
er ot digeftion ; and the fruit produced by this further prepar- 
ation in the cion, muft be finer, and further exalted, than if 
fed immediately from the more imperfeftly prepared and al- 
tered juices of the flock. It may, perhaps, be thought un- 
neceffary to fay any thing here on grafting, as it has been fo 
fully treated of by Mr. Miller, and other writers on garden- 
ing ; but as this treatife is principally on pruning and training, 
grafting feems naturally connected with it. 

I perfuade myfelt, therefore, that a few inftruclions in 
grafting will not be unacceptable, as they may fave the reader 
the trouble of turning to other books ; efpecially as they ate 
more particularly intended for the grafting of old trees, and 
fuch as are found, when they come to bear, to be a different 
fort from what was expefted : For, although nurferymen in 
general are very caretul in thefe matters, yet, through the in- 
attention of their men, or fome miftake, or by an improper 
choice of the forts, it will frequently happen, that, after wait- 
ing thirteen or fourteen years, when the trees come to bear, 
the fruit is found of a bad quality, and not fit for ufe ; fo that 
new gratting or budding is abfolutely neceffary. 

I fhall, therefore, give what directions may be neceffary 
on that fubjeci, to render it plain and eafy to thofe who have 
not been regularly inftrufted in the art of gratting from gen- 
eral practice ; and add a method which I have followed for 
fome years, and which, I flatter myfelt, will be found an im- 
provement. 

The fhoots ufed in grafting are called cions, or grafts ; 
and in the choice ot thefe the following directions fhould be 
carefully obferved. ill. That they are fhoots of the former 
year ; tor when they are older they never fucceed well, sdly, 



j 44 TREATISE ON THE CULTURE AND 

Always to take them from healthy fruitful trees ; for, if the 
trees from which they are taken be fickly, the grafts very of- 
ten partake fo much of the diftemper as rately to get the bet- 
ter of it, at lead for fome years ; and when they are taken 
from young luxuriant trees, whofe veffelb are generally large, 
they will continue to produce luxuriant {hoots, but aie fel- 
dom fo productive as thofe which are taken from truitlul 
trees whofe fhoots are more compact, and the joints clofer to- 
gether; at lea ft it will be a great number of yeais before the 
luxuriant grafts begin to produce fruit, even it managed with 
the greateft (kill. 3 lly. You mould prefer thofe grafts which 
are taken from the lateral or horizontal branches, to thofe 
from the ftrong perpendicular fhoots, for the reafons before 
given. 

Thefe grafts, or cions, fhould be cut off from the trees 
before their buds begin to fwell, which is generally three 
weeks or a month before the feafon tor grafting ; therefore, 
when they are cut off they fhould be laid in the ground with 
the cut downwards, burying them half their length, and cover- 
ing their tops with dry litter, to prevent their drying ; if a 
fmall joint of the former year's wood be. cut off with the cion, 
it will preferve it the better, and when they are grafted this 
may be cut off; for at the fame time the cions mull be cut to 
a proper length before they are inferted in the ltocks ; but 
till then, the (hoots fhould remain of their fail length as they 
were taken from the tree, which will better preferve them 
from (hrinking; if thefe cions are to be carried to a confidera- 
ble diliance, it will be proper to put their ends into a lump 
of clay, and to wrap them up in mofs, which will preferve 
them frefh tor a month, or longer ; but thefe fhould be cut off 
Jrom the trees earlier than thofe which are to be grafted near 
the place where the trees are growing. 

Having given diredions tor the cions and grafts, we next 
come to that of the flock, which is a term applied to the 
trees intended for grafting ; thefe are, either fuch old trees 
as are already growing in the places where they are to re- 
main, whofe fruit is intended to be changed ; or young trees, 
which have been raifed in the nurfery tor a fupply to the 
garden ; in the former cafe, there is no other choice, than 
that of the branches, ,which fhould be fuch as are young, 
healthy, well fituated, and have a fmooth bark ; if thefe trees 
are growing againft walls, or efpaliers, it will be proper to 
graft fix, eight, or ten branches, according to the fize of the 
trees, by which they will be much fooner turnilhed with 
branches again, than when a lefs number oi cions are put in ; 



MANAGEMENT OF FRUIT TREES, &c. 145 

but in ftandard trees, four, or at moll fix, cions will be fuf- 
ficient. 

In the choice of young flocks for grafting, you mould al- 
ways prefer fuch as have been raifed from the feed, and that 
have been once or twice tranfplanted. 

Next to thefe, are thofe flocks which have been raifed 
from cuttings, or layers ; but thofe which are fuckers from 
the roots of other trees fhould always be rejected ; for thefe 
are never fo well rooted as the others, and conftantly put out 
a great number of fuckers from their roots, whereby the bor- 
ders and walks of the garden will be always peflered during 
the fummer feafon ; thefe are not only unfightly, but they al- 
io take off part of the nourifhment from the trees. 

If thefe flocks have been allowed a proper di fiance in the 
nurfery where they have grown, the wood will be better ripen- 
ed, and more compaft, than thofe which have grown clofe, 
and have been there drawn up to a greater height ; the wood 
of thefe will be foft, and their veffels large; fo that the cions 
grafted into them will moot very ftrong; but they will be lefs 
difpofed to produce fruit than the other ; and when trees ac- 
quire an ill habit at firft it will be very difficult to reclaim 
them afterwards. 

Having directed the choice of cions and flocks, we come 
next to the operation ; in order to which you muft be provid- 
ed with the following tools : 

1. A neat fmali hand-faw, for cutting off the heads o£ 
large flocks. 

2. A good ftrong knife, with a thick back, to make clefts 
in the flocks. 

3. A fharp pen-knife, or budding-knife, to cut the grafts. 

4. A grafting chifel and a fmall mallet. 

5. Bafs firings, or woolen yarn, to tie the grafts with ; 
and fuch other inftruments and materials as you fhould find 
neceffary, according to the fort of grafting which you are to 
perform. 

6. A quantity of clay, which fhould be prepared a month 
before it is ufed, and kept turned and mixed, like mortar, 
every other day : This is to be made in the following man- 
ner. 

Get a quantity of ftrong fat loam (in proportion to the 
quantities of trees intended to be grafted;) then take fome 
new ftone-horfe dung, and break it in among the loam ; and if 
you cut a little ftraw, or hay, very fmall, and mix amongft it, 
the loam will hold together the better ; and if there be a quan- 
tity of fait added, it will prevent the clay from dividing in dry 

T 



j 4 <5 . TREATISE ON THE CULTURE AND 

weather; thefe mull be well flirred together, putting water t© 
them alter the manner ot making mortar ; it fhould. be hol- 
lowed like a difh, filled with water, and kept every other day 
flirred ; but it ought to be remembered, that it fhould not be 
expofed to the fruit, or drying winds ; and the oitener it is 
flirred and wrought the better. 

Of late years, fome perfons have made ufe of another 
compofition for gratting, which they have found to anfwer the 
intention of keeping out the air better than the clay before de- 
fcribed. This is compofed of turpentine, bees- wax, and rolin, 
melted together; which, when of a proper confiflence, may 
be put on the flock round the graft, in the manner as the 
clay is ufuallv applied ; and, though it be not above a quarter 
of an inch thick, it will keep out the air more effectually than 
the clay; and, as cold will harden this, there is no danger of 
its being hu t by frofl, which is very apt to caufe the clay to 
cleave, and fometimes to fall off; and, when the heat of the 
fummer comes on, this mixture will melt, and fall off with- 
out any trouble. In the ufing of this, there fhould be a tin 
or copper pot, with conveniency under it to keep a very gen- 
tle fiie with frriall coal; otherwife the cold will foon condenfe 
the mixtute : But you muft be careful not to apply it too hot, 
left you injure the graft. A perfon who is a little accuflom- 
ed to this compofition will apply it very tafl ; and it is much 
eafier for him to work with than clay, efpecially if the feafon 
fhould prove cold. 

There are feveral ways of grafting, but four principal 
ones. [See Plate 11.] 

1. Giahmg in the rind, called alfo fhoulder-grafting; 
which is only proper tor large trees : This is called crown- 
graiting, becaufe the grafts are fet in form of a circle, or 
crown ; and it is generally performed about the latter end of 
March, or the beginning of April. 

2. Cleft-grafting, which is alfo called flock, or flit-graft- 
ing : This is proper tor trees or ftocks ot a leffer fize, from an 
inch to two inches or more, diameter: This grafting is to be 
performed in the months of February and March, and fup- 
plies the failure of the efcutcheon way, which is pra£tifed in 
June, Julv, and Auguft. 

3. Whip-grattmg, which is alfo called tongue-grafting : 
This is proper for fmall ftocks ot an inch, halt an inch, orlefs, 
diameter; it is the molt effectual way of any, and is molt in 
ufe. 

4. Grafting by approach, or ablaclation : This is pra&if- 
ed when the flock that you would graft on, and the tree from 



MANAGEMENT OF FRUIT TREES, &c. r 47 

which you take your graft, (land To near together, that they 
may be joined; and fhou'd be performed in the month of A- 
pril. This method, which is alfo called inarching, is chiefly 
ufed for jafmines, oranges, and other tender exotic trees. 

We come next to the manner of performing the feveral 
methods of grafting. 

The firfi, which is termed rind, or fhoulder-gratting, is 
feldom prafctiled but on large trees, where either the head or 
the large branches are cut off horizontally, and two or more 
cions put in, according to the fize ot the branch, or ftem ; in 
doing this, the cions are cut flat on one fide, with a (houider 
to relt upon the crown of the flock ; then the rind of the (lock 
muft be raifed up, to admit the cion between the wood and 
the bark of the (lock, which muft be inferted about two inch- 
■es, fo as that the fhoulder of the cion may meet, and clofely 
join the crown ot the Hock ; and, after the number ot cions is 
inferted, the whole crown of the ftock mould be well clayed 
over, leaving twoeyesot the cions uncovered therewith, which 
will be fufficient for fhooting. This method ot grafting was 
much more in practice formerly than it is at prefent ; and the 
difcontinuance of it was caufed by the ill fuccefs with which 
it was attended ; for, as thefe cions were placed between the 
rind ot the ftock and the wood, they were frequently blown 
out by flrong winds, after they had made large fhoots, which 
has fometimes happened after five or fix years' growth ; to 
that, whenever this method is praftifed, there fhould be fome 
flakes fattened to fupport the cions until they have almoft 
covered the ftock. 

The next method is termed cleft, or ftock- grafting ; this 
is pra£tifed upon flocks, or trees, of a fmaller fize, and may 
be ufed with fuccefs where the rind ot the ftock is not too 
thick, whereby the inner bark of the cion will be prevented 
from joining to that of the ftock. This may be performed on 
flocks, or branches, that are more than one inch diameter : 
The head ot the flock, or branch muft be cutoff with a flope, 
and a flit made the contrary way, in the top ot the flope, deep 
enough to receive the cion, which fhould be cut Hoping like a 
wedge, fo as to fit the flit made in the ftock; being careful to 
leave that fide of the wedge which is to be placed outward 
much thicker than the other : And in putting the cion into the 
flu ot the ftock, there muft be gieat care taken to join the 
rind of the cion to that ot the ftock ; for it thefe do not unite, 
the grafts will not fucceed ; when this method ot grafting 
is ufed to flocks that are not flrong, it will be proper to 
make a ligature of bafs, to prevent the flit of the ftock horn 



148 TREATISE ON THE CULTURE AND 

opening ; then the whole fhould be clayed over, to prevent 
the air from penetrating the flit, fo as to deftroy the g?< its, 
only leaving two eyes of the cions above the clay tor (hooting; 

The third method is termed whip, or tongue-grahi-ig, 
which is the raoft commonly practiled of any by the Nurfei -•- 
men near London, efpecially for fmall (locks, becaufe 'be 
cions much fooner cover the flocks in this method than in any 
other. 

This is performed by cutting off the head of the ffocks 
Hoping; then there muft be a notch made in the flope toward 
the upper part downward, a little more than half an inch deep, 
to receive the cion, which muff be cut with a dope upward, 
and a flit made in this flope like a tongue, which tongue mult 
he inferted into the flit made in the flope of the flock, and the 
cion muft be placed on one fide of the Hock, fo as that the 
two rinds of both cion and flock may be equal and join to- 
gether exaclly ; then there fhould be a ligature of bafs to faf- 
ten the cion, fo that it may not be eafily difplaced, and after- 
wards clay it over as in the former methods. 

The fourth fort of grafting is termed inarching, grafting 
J?y approach, or ablaftation. Tliis is only to be performed 
■when the flocks that are defigned to be grafted, and the tree 
from which the graft is to be taken, ffand fo near together, as 
that their branches may be united* It is commonly prafclifed 
on tender exotic plants, and fome other forts which do not 
iucceed in any of the other methods. 

In performing this operation, a part of the flock or branch 
muft be flit off about two inches in length, obferving always to 
snake choice of a fmooth part of the flock ; then a fmall notch 
fhould be made in this flit of the flock downward, in the fame 
manner as hath been directed tor whip-grafting ; the branch 
of the tree defigned to be inarched fhould have a part flit offin 
like manner as the flock, and a flit made upward in this fo as 
to leave a tongue, which tongue fhould be inferted into the flit 
of the flock ; obferving to join their rinds equally, that they 
may unite well together ; then make a ligature of bafs, to keep 
ihem exa£lly in their fituation, and afterwards clay this part 
of the flock over well, to keep out the air ; in this method of 
grafting, the cion is not feparated from the trree until it is 
firmly united with the flock ; nor is the head of the flock, or 
branch, which is grafted, cut off till this time, and only half 
the wood pared off with a flope, about three inches in length, 
iand the fame of the cion or graft. 

This method of grafting is not performed fo early in the 
feafon as the others ; it being done in the month of April* 



MANAGEMENT OF FRUIT TREES, &c. 149 

when the fap is flowing, at which time the cion and flock 
will join together, and unite much fooner than at any other 
ieafon. 

The walnut, fig, and mulberry, will take by this method 
of grafting, but neither of thefe will fucceed in any oi the oth- 
er methods ; there are alfo feveral forts of evergreens that 
iiidy be propagated by this method of grafting ; but all the 
trees that are grafted in this way are weaker, and never grow 
to the fize uf ihofe which are grafted in the o'het methods ; 
theiefore this is rarely praclifed but on fuch forts oi trees as 
will not take by the other methods. 

Obftrvations on Grafting. 

In a long continuance of dry weather the grafts very fre- 
quently fail of taking ; fometimes, no doubt, owing to the 
improper choice of the grafts, as well as to the dry weather. 
Great care fhuuld always be taken not to graft with weak 
fhoots, particularly thofe taken from near the top. Always 
take your grafts from the lower end of the fhoots, and obferve 
that the wood is plump and frefh ; for fuch as are fhiivelled 
feldom or never take. Where any have miffed in the fpring, 
I would advife to cut off, about the middle or latter end of 
J"ne, (in America, the middle of July) fome fine healthy 
grafts of the fort that you wifh to graft with, open the bark in 
the fame manner as you do for budding, [of which hereafter] 
and mfert the graft with a piece of the former year's wood on 
it : After you have done this, rub in, with a brufh, fome of the 
compofition in a liquid ftate ; then wrap your bafs round it, 
as is done for fpring grafting, leaving about three eyes on the 
{hoot, which fhould be tied on with the bafs as tight as you 
can ; then cover the outfide of the bafs, thus tied up, with the 
compofition, to the thtcknefs of about one eighth of an inch, 
obferving alfo to cover the end of the fhoot with the fame, to 
exclude the air and wet. In about three weeks, or a month, 
look over the grafts to fee if they have taken. When the 
graft begins to fwell, it will throw off the compofition : When 
that is the cafe, always remember to apply more, to prevent 
the air from penetrating the incifion. 

In the month of September, you fhould examine whether 
the wounds are all healed up, and the two barks perfectly united; 
if they are, you may flacken the bafs ; and if they are perfectly 
healed up, it may be taken off; but if not, the bafs muff again 
be tied on, and covered with the compofition as before direct- 
ed ; letting it remain till the following fpring. You may then 
take the bafs off ; and, if you find that the two barks have fep- 



i 5 o TREATISE ON THE CULTURE AND 

arated during the winter, with the point of a (harp knife, cut 
out all the brown part of the bark (which, il left, would infal- 
libly bring on the canker.) and rub the compofition into the 
wound. If your grafts have produced drong leading (hoots, 
the tops of them fhould be pinched off with the fingrr and 
thumb ; but if they have not (hot flrong, they fhould not be 
cut till the fpring, when they fhould be cut to three or tour 
eyes, according to their drength, to make them produce hori- 
zontal (hoots, and form handfome heads. This grafting lhould 
always be performed in moid or cloudy weather. 

I have already, in the chapter on apple-trees, mentioned 
the advantages to be derived from ufing the compofition in- 
ilead of grafting-clay, and alfo given fome directions for the 
fame. Rubbing a little of it into the incifion will effrclually 
prevent the canker, and in applying it round the gralt, a much 
lefs quantity will be (ufficient than of the clay ; as it need not 
be more than three inches round in grafting fmall Hems or 
fhoots, atid fo in proportion for thofe which are laiger. The 
compofition will keep the cion moid, and will not crack and 
fall off in dry weather as clay does. The compofition to be 
vifed in grafting fliould be of fuch a confiitence as to work 
eafily with the hand, or a knife, or fmall trowel, rather fofter 
than grafting clay generally is. Any perfon, who gives this 
method a fair trial, will find it to be a fure, neat, and expedi- 
tious way of grafting. 

Grafting, or budding, fhould bf 5 performed as near to the 
upper fide of a bud as poflible. The mod proper place for 
inlerting the cion, or bud, is at the joint a little above the crofs 
fhoot. 

Inoculation, or Budding. 

This is commonly praflifed upon all forts of done fruit in 
particular ; fuch as peaches, ne&arines, cherries, plums, &c. 
as alfo oranges and jafmines ; and is preferable to any fort of 
grafting for mod kinds of fruit. The method of performing 
it is as follows : You mud be provided with a fli^rp pen-knife, 
or what is commonly called a budding-knife, having a flat haft 
(the ufe of which is, to raife the bark of the dock to admit the 
bud,) and fome found bafs mat, which fliould be foaked in 
water to increafe its flrength, and make it more pliable ; then, 
having taken off cuttings from the trees that you would propa- 
gate, you (hould choofe a fmooth part of the dock, about five 
or fix inches above the fmtace of the ground, it defigned for 
dwarfs, and for halt dandards at three feet ; but, for dandards, 
they fliould be budded fix or more feet above the ground ; 



MANAGEMENT OF FRUIT TREES, &c. i 5 t 

then with your knife, make an horizontal cut acrofsthe rind of 
the flock, and from the middle of that cut make a flit down- 
wards about two inches in length ; fo that it may be in the 
form ot a T ; but you muft be careful not to cut too deep, left 
you wound the flock ; then having cut off the leaf from the 
bud, leaving the foot-ftalk remaining, you fhould make a crofs 
cut about half an inch below the eye, and with your knife flit 
off the bud with part of the wood to it, in form of an efcut- 
cheon ; this done, you muft with your knife pull off that part 
of the wood which was taken with the bud, obferving whether 
the eye of the bud be left to it or not (for all thofe buds which 
lofe their eyes in flripping fhould be thrown away, being 
good for nothing ;) then having gently raifed the bark of the 
flock where the crofs incifion was made, with the flat haft or 
handle ot your knife, clear of the wood, you fhould thruft the 
bud therein, obferving to place it fmooth between the rind and 
the wood ot the flock, cutting off any part ot the rind belong- 
ing to the bud which may be too long for the flit made in the 
flock ; and having thus exactly fitted the bud to the flock, you 
muft tie them clofely round with bafs mat, beginning at the 
under part of the flit, and fo proceed to the top ; taking care 
that you do not bind round the eye of the bud, which fhould 
be left open. 

When your buds have been inoculated three weeks or a 
month, you will fee which ot them have taken ; thofe which 
appear fhrivelled and black are dead ; but thofe which remain 
frefh and plump, you may be fure are joined ; and at this time 
you fli.uld loofen the bandage, which it not done in time, 
will pinch the flock, and greatly injure, if not deftroy, the 
bud. 

In the March following vou muft cut off the flock about 
three inches above the bud ; Hoping it, that the wet may pafs 
off, and not enter the flock : To this part of the flock left 
above the bud, it is very proper to fallen the fhoot which pro- 
ceeds from the bud, and which would be in danger of being 
blown out, if not prevented ; but this muft continue no longer 
than one year, after which it muft be cut off clofe above the 
bud, that the (lock may be covered thereby. 

The time for inoculating is, from the middle of June un- 
til the middle of Auguft, (in America, from the end ot June to 
the end of Augufl) according to the forwardnefs of the fea- 
fon, and the particular forts ot trees to be propagated ; but 
the time may be eafily known, by trying the buds, whether 
they will come off well from the wood, or not. However, 
the molt general rule is, when you obfervs the buds formed 



1,52 TREATISE ON THE CULTURE AND 

at the extremity of the fame year's fhoots, which is a fign of 
their having finilhed their fpring growth. 

The firfl fort commonly inoculated is the apricot, and the 
raft the otange-tiee, which fhould never be done until the mid- 
dle ot Augult ; and in doing of this work, you fhould always 
make choice of cloudy weather ; for if it be done in the mid- 
dle ot the day, in very hot weather, the fhoots will perfpne fo 
fafl as to leave the buds deftitute of moiffure ; nor fhould you 
take off the cuttings from the trees long befo.e they are ufed ; 
but it you are obliged to fetch your cuttings trom fome dif- 
tance, as it olten happens, cut off the leaves, let all the toot- 
ifalks remain, then wrap the cuttings up in wet mofs, and put 
them in a tin box (canying them in a tin cafe with water be- 
ing now difufed) to exclude the air ; in this manner sou may 
carry them to any realonable diltance in good condition for 
inoculating. 

It is a verv improper practice of m-iny perfons, to throw 
their cuttings into water ; tor this fo (aturates the buds with 
rnoifture, that thev have no attractive force left to imbibe the 
fap of the Hock ; for want of which they very often mifcarry. 

But belore I quit this fubjetl, I beg leave to obierve, that 
though it is the ordinary practice to diveft the bud ot that part 
ot the wood which was taken Irom the fhoot with it ; yet, in 
many forts ot tender trees, it is beft to preferve a little wood 
to the bud, without which they often fail. The not obferving 
this has occafioned fome people to imagine, that certain forts 
of trees are not to be propagated by inoculation ; whereas, if 
they had performed it in this method, they might have fucceed- 
ed, as I have feveral times experienced. 

The next thing neceffary to be known by thofe who would 
practice this art is, what trees will take and thrive, by being 
grafted, or inoculated, upon each other ; and here there have 
been no fure directions given by any of the wuters on this 
fubje£l ; for there will be found great miftakes in all their 
books, in relation to the matter ; but, as it would extend this 
article too tar, if all the forts of trees were to be ^ieie enumer- 
ated which will take upon each other by grafting or buddings 
I fhall only give fuch general directions as, if attended to, 
will be fufhcient fo to inflru6t perfons, as that they may fuc- 
ceed. 

All fuch trees as are of the fame genus, i, c. which agree 
in their flower and fruit, will take upon each other : IV in- 
flance, all the nut bearing trees may be fafely grafted on each 
other, as may all the plum-bearing trees, under which head I 
reckon not only the feveral forts ot plums, but alfo the al- 



MANAGEMENT OF FRUIT TREES, &c. 153 

mond, peach, neclarinc, apricot, &c. which agree exaclly in 
their general characters, by which they are diftinguifhed from 
all other trees ; but, as many of thefe are very fubje£l to emit 
large quantities of gum from the parts of the trees which are 
deeply cut and wounded, in the tender trees of this kind, viz. 
peaches and neclarines, which are mod fubje6l to this, it is 
found to be the furefl method to bud or inoculate thefe forts of 
fruits.* 

All fuch trees as bear cones will do well upon each other, 
though they may differ in one being ever green, and the other 
fhedding its leaves in winter ; as is obfervable in the Cedar of 
Libanus, and the Larch-Tree, which are found to fucceed 
upon each other very well ; but thefe mult be grafted by ap- 
proach ; for they abound with a great quantity of rcfin which 
is apt to evaporate from the graft if feparated irom the tree 
before it is joined with the flock, whereby they are often de* 
ftroyed ; as alfo the laurel on the cherry, or the cherry on the 
laurel. All the mall-beating trees will alfo take upon each 
other, and thofe which have a tender foft wood will do well. 
it grafted in the common way ; but thofe that are of a mora 
firm contexture, and are flow growers, fhould be gralted by 
approach. 

By ftriclly obferving this rule, we fhall feldom mifcarry, 
provided the operation be rightly performed, and at a proper 
feafon, unlefs the weather fhould prove very bad, as it fome- 
times happens, whereby whole quarters of fruit trees mifcarry ; 
and it is by this method that many kinds of exotic trees are not 
only propagated, but alfo rendered hardy enough to endure the 
cold of our climate in the open air ; for, being grafted upori 
flocks of the fame forts which are hardy, the grafts are ren- 
dered more capable of enduring the cold, as hath been expe- 
rienced by moll of our valuable fruits now in England, which 
were formerly tranfplanted hither from more Southerly cli- 
mates, and were at firfl too impatient of our cold to fucceed 
well abroad ; but have been, by budding or grafting upon more 
hardy trees, rendered capable of refilling our fevercit cold. 

Thefe different graftings fecm to have been greatly in ufe 
among the ancients, though they were certainly mifhken in the 
feveral forts of fruits which they mention as having fucceedeel, 

* The peaches and neflarines, in America, fhould be inoculated upon 
plums, almonds, or apricots, all ot which have a much greater capacity of 
Kfifting the attacks of thofe in lefts, which deftroy the tice. But, I im- 
agine, that, if the American cultivator pay attention to the chapters on dif- 
eafes and on iniecl3, he will eailly prclerve, or reftore, the (lem3 of all his 
fruit trees. 

u 



j,54 TREAT rSE OxN THE CULTURE AND 

upon each other ; as the fig upon the mulberry, the plum upon 
the chefnut, with many others ot the like kind ; moll ot which 
have been tried by Mr. Miller, and tound not to fucceed ; 
therefore whai has been advanced on this head by the ancients 
is not founded on experience ; or, at leaft, they did not mean 
the fame plants which at prefent are called by thofe names ; 
though 1 cannot help thinking that we are apt to pay too much 
deference to the writings of the ancients, in fuppofing them 
ieldom to be miftaken, or to affert a falfehood ; whereas, it" 
their works are carefully examined, it will be found, that they 
have often copied from each other's writings without making 
experiments to prove the truth of their affertioris ; and it is 
well known, that the ranging ot plants before Caefalpinus' time 
(which is about two bundled years ftnee) was, by their out- 
ward appearance, or from the fuppofed virtues ot them, a 
method that is now juftly exploded ; and it has been obferved, 
from many repeated trials, that however plants may refemble 
each other in the fhape and make ot their leaves, manner of 
(hooting, Sec. unlets they agree in their fruit, and their other 
diftin&ive characters, they will not grow upon each other, 
though performed with ever fo much art. 

Obfervations on Budding Pear-Trees. 

When the pear-trees which are grafted in the fpring have 
not taken, I would advife to cut them off, a little below the 
graft, at a joint or bud. The tree will then throw out a great 
number of healthy fhoots : Rub thefe all off, except fo many 
as will be fuffkieut to fill the wall ; nailing thofe up, to pre- 
vent the wind from breaking thtm. 

About the latter end ot July the fhoots will be fit to bud, 
which fhould be done about that time. I would recommend 
leaving a little of the wood on the infide ot the bud when in- 
fer ted into the flock, rubbing in the compofuion, and tying on 
the bafs as before. 

Lali fpring I grafted fome Summer Bonchretiens with the 
Bergamot de Pafque (or Ealter Bergamot) and Pear d'Auch, 
mo ft of which failed. I then cut them off below the grafts, and 
in July following they had produced fhoots from five to fix 
feet long, which I budded in the latter end ot that month with 
the beforementioned forts, which all took. About the begin- 
ning of September I ordered a man to flacken the baffes ; 
which having left too loofe, the barks began to feparate. I 
then made him tighten them, letting them remain till the fol- 
lowing fpring. About the beginning ot April, when 1 faw the 
buds begin to Ihoot, I cut the fhoots near to the buds, but find- 



MANAGEMENT OF FRUIT TREES, &c. 



'55 



ing many where the bark had not united, and fome o( the eves 
apparently dead, 1 took a (harp pen-knife and cut out ail the 
decayed bark, rubbing in the compofition, in the liquid ftate, 
till the hollow parts were filled up ; I then fmoothed it off, 
with the finger, even with the bark of the (lock. I alfo rubbed 
forne of the compofition over thofe eyes that were in the worft 
ftate, being quite black ; but with very little hope of recovery. 
To my great aftonilhment, many ot thole which feemed per- 
fectly dead, recovered, and by the middle of July had (hoots 
from five to fix feet long, (many of the (hoots which took well 
have fruit buds formed tor next year) and covered a fpace q£* 
wall larger than a young tree would have done in eight years ; 
all the cavities where I cut out the dead bark, and applied the 
compofition, were, in the courfe of the funnmer, filled up with 
found wood, and the bark between the flocks and gaits per- 
fectly united. 

Three years ago I budded on fome Brown Beurres and 
Crafanes with Pear d'Auch, one of which now covers a wall 
fixteen feet high, and fifteen feet long, and has more fruit on 
it this year than a maiden tree would have produced twenty 
years after planting. 

I never recommend budding or grafting of old trees, ex- 
cept when you have bad forts, or more of any fort than you 
want for a fupply : In that cafe, I would recommend to bud 
or graft with Pear d'Auch, Colmars, and Winter Boncretiens, 
which keep much longer than Beurres, Crafanes, &c. 

It will be neceffary to give fome dre&ions for fiandards 
that have been grafted in the fprmg, and have miffed. In fuch 
cafe, they fhould be cut below the graft, as directed for wall- 
trees ; and when fo treated, they will throw out a great num- 
ber of (hoots, which fhould by no means be too foon thinned, 
as in that cafe they will be liable to be broken by the wind. 
You mav begin to take off the weaked (hoots about the latter 
end of May, or beginning of June. About the middle of the 
latter month, they will have acquired considerable firength ; 
you may then thin them ; leaving as many itrong regular (hoots, 
and ot thofe neareft the top of the (tern, as will form a hand- 
fome head. It the Item be very ftrong, it will be neceffary, 
perhaps, to leave more than you intend to bud, on purpofe to 
receive the fap, which will flow in great abundance trom a 
large trunk, and, without this piecautjon, would be apt to burfh 
the (hoots, if there be not a fufficient number to receive it. I 
have often feen (hoots as large as my arm burft by a fupera- 
bundance of fap. When that is likely to happen, the beffe 
tiling you can do is, to fcarify the (hoots, and rub 3 little oj 
the compofition into the wound, 



U$ TREATISE ON THE CULTURE AND' 



CHAPTER XXIII. 



OF A GARDEN. 

Its Situation, Size, Sal, and Form. — Of Watering, Draining 
&c. — Of the Melon- Ground.* 

A GARDEN, if poflible, fhould be on a gentle declivity to- 
wards the South, a little inclining to the Eafl, to receive the 
benefit of the morning fun. It it be fituated in a bottom, the 
wind will have the lefs effecT; upon it ; but then damps and fogs 
will be very prejudicial to the fruit and other crops : And if 
iituated too high, although it will in a great meafure be free 
from damps and fogs, it will be expofed to the fury of the winds, 
to the great hurt of the trees, by breaking their branches and 
blowing down the blofloms and fruit. A garden mould be 
well fheltered from the North and Eaff, to prevent the blight- 
ing winds from affecling the trees ; and alfo from the Wefterly 
winds, which are very hurtful to gardens in the fpring or fum- 
rner months. If a garden be not naturally fheltered with gen- 
tle rifing hills, which are the bell fheher of any, plantations of 
ioreft trees made at proper di fiances, fo as not to (hade it, will 
be found the bell fubfiitute. At the fame time, there ought 
to be a free admittance for the fun and air. On that account, 
•a place furrounded by woods is a very improper fituation for 
a garden or orchard, as a foul ftagnant air is very unfavourable 
to vegetation ; and it is alfo obferved, that blighis are much 
more frequent in fuch fituations, than in thole that are more 
open and expofed. 

I have recommended the practice of intermixing fruit 
trees in fhrubberies and plantations of this kind to feveral gen- 
tlemen, who have adopted it with fuccefs. While the fruit 
trees are in flower, they are a great ornament to the fhrubberies ; 
and in fummer and autumn the different colours of the fruit 
tiave a beautiful appearance. A.dd to this the advantage 

* Some of the directions, contained 'id this chapter, will not apply to 
America ; but the far greater part of them will, and I recommend thole, who 
wi8i to have complete 2 ar ^ 2LS > to ftudy it with care. 



MANAGEMENT OF FRUIT TREES, fee. 157 

©f a plentiful fupply of fruit for the table, and for making 
cider and perry; and if fome cherries are interfperfed among 
them, they will be food lor birds, and be the means of pre- 
venting thern from deitroying your finer fruit in the orchard 
or garden. 

About fix years ago, mv worthy friend Walter Urquhart, 
Efq. ol War ley Park, near Waltham Abbey, planted a clump 
of trui-t and torelt trees, with flowering fhrubs in front, next 
the houfe, to fcreen his garden, which was Co injudiciouOy 
fituated as to prefent the walls to -view from the houfe, and 
from almoft every part of his beautiful^rk, The fruit trees 
TOdde choice of for this purpofe were large ones of various 
kinds, which had been headed down, and were then full of 
fruit- buds. Thefe trees were planted at a proper diilance from 
the garden, fo as not to made the walls, and die ioreft trees 
inter fperfed among them, according to the height that they 
would attain when full grown. 

Mr. Urquhart has continued to take up fome of the for- 
eft trees from time to time, as the fruit trees fpread their 
branches and require more room. Thus the clump has be- 
come a nurfery for fare ft trees ; a great deal of money is fav- 
ed which would otherwise have been expended in the purchale 
and carriage ol plants ; and from it he has made fome xevy 
fine new plantations. The fruit trees make a handiorne or- 
chard, and at the fame time cover the walls of the garden. 

When the iituation will not admit of fuch plantations, I 
would advife planting fome crolsrows of fruit trees in ihe gar- 
den, at the diftance of forty or feventy yards from each other, 
more or lefs according to the fize of the garden. In long rows, 
one row of trees will be fufhcient on each fide of the walk ; 
but in the fhorter crofs rows, there mould be two rows on 
each fide. The trees mould not be planted oppofite to each 
other, but alternately ; fo as that thofe oi one sow mav be op- 
polite to the open fpaces of the other. Trees planted in this 
manner will have a good effect, and will alfo ferve to break 
the force of high winds, and prevent a great deal of damage 
which might otherwife be done to the reii of itae trees' through- 
out the gaiden. Thofe which I would recommend lor the a- 
bove purpofe are dwarfs, with iiems shout two feet high, 
which caneafiiy be obtained by cutting oir the lower branches. 

In laying out a new garden, another very effential point 
is, to make choice of a good foil. It Inould be two or three 
leet deep ; but if deeper the better; of a .mellow pliable na- 
ture, and of a moderately dry quality ; and u the ground 
ihould have an uneven furfoce, I w<kdd by rfs means attempt 



i 3 B TREATISE ON THE CULTURE AND 

to level it; for by that unevenncfs, and any little difference 
there may be in the quality, you will have a greater variety of. 
foil adapted to different crops. The bed foil lor a garden is, 
a rich mellow loam; and the worft, a Miff heavy clay. A 
light fand is alfo a very unfit foil for a garden- 
Sea. coal allies, or the cleaning of flreets and ditches, will 
be found very proper to mix with a ftrong foil; and if the 
ground mould be cold, a large quantity of coal-afhes, fea fand, 
or rotten vegetables, fhould be laid upon it, in order to melio- 
rate and loofen the foil, and render it eafy to work. 

Lime rubbifh, or light fandy earth trom fields and com- 
mons, will alfo be found of great fervice to ftiff clayey 
ground. 

If the foil be light and warm, rotten neat's dung is the 
beft drefling that you can give it. If horfe-dung be ever ufed, 
it muft be completely rotted, otherwife it will burn up the crop 
the fir ft hot weather. 

With regard to the form of a garden, there are various 
opinions, and it fometimes depends on the fituation ; but 
where you are at pertecl liberty I would prefer a fquare or 
oblong. As to the fize, it may be from one acre to fix or 
eight within the wall, according to the demand for vegetables 
in the family. It Ihould be walled round with a brick, wall 
from ten to twelve feet high : But, if there be plenty of wall- 
ing, which. there may be when you are not ftinted with refpeft 
to ground, I would prefer walls ten feet high, to thofe that 
are higher, and I am convinced they will be found more con- 
venient The garden fhould be furrounded win: a border, or 
flip, from forty to fixty feet wide or more, if the ground can 
be fpared ; and this again enclofed with an oak paling horn fix 
to eight feet high, with a chevahde-frife* at top, to prevent 
people's getting over: It will alfo ttrengthen the paling. 

By making flips on the outfide of the garden wall, you 
will have plenty of ground for gooleberries, currants, ftraw- 
berries, &c. You may allot that part of the flips which lies 

* A very good cheval-de-frife may be conftrucled as follows : Take a 
piece of wood of a convenient length, about four inches broad, and one inch, 
and a qumer thick, and plane the upper edge into the fhape of the roof of a 
houfe of a low pitch; then draw a line on each fide from end to end, about 
an inch and a quarter below the upper edge, and through thefe lines drive 
twelve-penny nails about four inches diftant trom each other, f v j as to come 
out near the upper edge on the oppofite fide. Each nail (houid be oppofite 
the middle of the fpace berweon two nails on ihe other fide. The nail heads 
fhould be fjnk in the wood, and fmall ftrips nailed over them ; then drive in 
• enter-luoks between the nail points, and nail the whole firmly on the out- 
fiJe of the top of the paling. lathis manner proceed till you have fin Mixed 
the wJiole of the fence. 



MANAGEMENT OF FRIUT TREES. &c. i 59 

ncareft to the fhbles (if well fheltered, and expofed to the 
fun,) for melon and cucumber beds ; and you can plant both 
fides of the garden-wall, which will give a great addition to 
the quantity of wall fruit. 

If the foil of the new garden be ft rong, it fhould be plough- 
ed or dug three or four times before you plant any thing in 
it ; and if it be thrown up in ridges during the winter, it will 
be of great fervice, as the froft will meliorate and loofen its 
parts. 

Gerdens, if poflible, fhould lie near a river, or brook, 
that they may be well {'applied with water. From thefe, it 
the garden does not lie too high, the water may be con- 
ducted to it by drains, or, which is much better, by pipes, 
taking care to lay them low enough to receive the water in 
the drieft ieafon, which is the time when it will be moil 
wanted. 

If there be no running water near the garden, and if the 
latter lies on a declivity near a public road, I would advife 
to make a hollow drain, or a cut, from the molt convenient 
part of the road to receive the water that wafhes the road in 
rainy weather^ and convey it to a large ciftern, or tank, in 
the upper part of the garden ; this, if the road be mended with 
lime-ftone or chalk, will prove an excellent manure. The 
water from the ciflern, or from the river, may be conducled 
to the different quarters by means of pipes, which having 
cocks or proper places, the water may be turned upon the dif- 
ferent quarters of the garden at plealure. Or the water may 
be conveyed in proper channels, and turned on the quarters 
in the fame manner as in watering meadows. 

Thefe pipes, channels, &c. will be a confiderable expence 
at firft; but they will foon repay it by faving a great deal of 
time, which would otherwife be fpent in pumping and carry- 
ing water. The molt convenient lime for turning the water 
on, is in general, during the night ; and in dry weather it 
would then be of the moll effential fervice. 

If the fnuation be fuch that you are obliged to pump 
the water from deep wells, there fhould be a large refer- 
voir, in which it fhould be expofed to the fun and air for 
fome days before it is uled : It may then be turned on as a- 
bove. 

If the ground be wet and fpewy, it will be proper to 
make a bafon in the moft. convenient place, to receive the wa- 
ter that comes from the drains, and to collect, the rain that falls 
*n the walks, 



i6o TREATISE ON THE CULTURE AND 

In laying aufi the quarters, you mud be guided in a great 
meafure by the form and fize or the garden ; but do not lay 
them out too ("mall, as in that cafe a great part of the ground 
will be taken up with walks. The bed figure is a fquare or 
oblong, when the g-'.rden is of that form ; but if not, they may 
be laid out in any oilier figure that is thought to be mofl con- 
venient. 

The middle walks fhould be about feven feet, which is 
wide enough to admit a cart; and the others about three or 
four feet broad ; with a border on each fide, five or fix feef 
wide, at lead, between the walk and the fruit trees. Walks 
in kitchen gardens are generally gravelled, and but feldom 
laid with turf, as the frequent wheeling and treading foon de- 
flroys the grafs and renders them very unfightly : But a bind- 
ing fand makes good walks and they areeaiily kept; for when 
reofs or weeds begin to grow, they may be cleaned with a 
horfe-hoe, or fcnffeled over with a Dutch hoe, in dry weather, 
and raked a day or two alter, by which they will be made al- 
ways to look neat and clean. I, however, give the preference 
to fea-coal afhes, which, in my opinion, make the beft walks 
for a kitchen garden, and they are eafier kept than any other, 
being firm and dvy, and cleaner to walk on than fand, efpe- 
cially after fro ft. 

The bottoms of the walks fhould be filled up with brick, 
rubbifh, clippings of ilones, or gravel and ftones ; thofe rak- 
ed off the quarters will do very well, and by ufing them you 
will fave carnage. 

If the foil be fiiffand wet, or fubjecT: to detain the moif- 
ture, there muft Be underground drains made to carry off the 
water. In this cafe, let the main drain be made under the 
walk, to receive and carry off the water from thofe under the 
quarters. Draining, when the foil is wet, is abfolutely necef- 
iary, otherwife the trees will never produce good well flavour- 
ed fruit, and your kitchen plants will be much injured : The 
drains alfo under the walks will keep them dry and firm, and 
make them fit for carting and wheeling on in wet weather. 

The borders under the walls, in the infide, fhould be 
from ten to twenty feet wide, according to the fize of the gar- 
den, to give full liberty to the roots of the trees to fpread. 
There fhould be a foot path about two feet and a half from the 
wall, for the greater convenience of nailing the trees, gather- 
ing the fruit, &c. This walk fhould be from two to two feet 
and a half wide (to admit a barrow, or barrow engine for wa- 
tering the trees,) and covered with fand, or, which is better, 



MANAGEMENT OF FRUIT TREES, 8tc. 161 

Goal afhes,* about two or three inches thick ; but without any 
gravel or rubbifh below. On thefe borders you may have 
early or late crops, according to the afpe£t ; but by no means 
plant any deep- rooting plants, fuch as cabbages, beans, peas, 
&c. (except early frame peas) which would be very hurtful to 
the trees. 

The reafons for allotting part of the outfide flip next the 
liable tor hot-beds for railing nlelons and cucumbers, are, firft, 
becaufe there will be no litter to carry in within the walls to 
dirty the walk ; fecondly, the beds will not be feen from the 
garden ; and laftly, the convenience of carrying the dung, 
by which a great deal of time will be faved in carting and 
wheeling. 

It will be neceflary, efpecially in expofed fituations, to 
enclofe the melon ground with either a wall or paling from fix 
to eight feet high. It was formerly a practice to enclofe mel- 
on-grounds with reed fences ; but, although they are tolerably 
warm, and eafily removed from one place to another (be- 
ing made in feparate panels) they are very apt to harbour ver- 
min. 

Melons are beft worked in brick pits, coped with ffone 
or oak, about twelve feet wide and two and a halt deep : The 
length mould be according to the number of frames that you 
work. The fize of the lights, tor ear y melons, mould be 
five feet long, and three broad ; but for others they will re- 
quire to be fix feet long, and four broad. The former fhould 
be four and the latter three light boxes. For the pits, a nine- 
inch wall will be fufficient ; and if they are intended for a 
wood coping, the brick-layer muft build in forme pieces ofc 
timber to fallen it to : But where flone can be had at a rea- 
sonable rate, I would give it the preference, as wood rots very 
foon. 

There fhould be a walk between the ridges, about fix or 
feven feet broad, fufficient to admit a cart to cany dung, which 
will be much more expeditious than wheeling. The walk 
fhould be made up as high as the coping, and (loping gently 
towards each end ; the bottom fhould be filled up and covered 
as before directed : This will be eafily kept clean ; fo that, 
after your linings are made up, it may be kept as neat as if it 
were in a pleafure ground. 

It will be neceffary to make a loofe drain along the mid- 
dle of the bottom of the pit, to convey away any wet, and 

* Slugs avoid coal afh walks, efpecially when new laid and rough ; fuch. 
walks, therefore, may be of fervice, as they will, in fome degree, obftru£t 
the paflage of flugs and fnails from one quarter to another. 

w 



162 TREATISE ON THE CULTURE AND 

the oozing from the dun?, to a ciftern, or tank, made on pur- 
pofe to receive it. This moiffure, which is the ftrength or the 
dung, may be ufed for watering cabbage-plants, cauli-flowers, 
&c. or it may be thrown on the ground for manure. I have 
experienced it to be much better than dung. 

When a garden is planted and finifhed, it will be found 
very convenient to have a plan of it, with the name of each 
tree inferted in its proper place. This I had done when the 
new flips were laid out in Kenfington- Gardens about ten or 
eleven years ago, and have found it of great fervice. 

Walls of kitchen gardens fhouid be from ten to fourteen 
feet high ; the foundation (hould be two bricks or two bricks 
and a half thick ; the off-fet {hould not be above one rourfe 
higher than the level of the border ; and the wall fhouid then 
fet off a brick and a half thick. If the walls are long, it will 
be neceffary to ilrengthen them with piers from forty to fixty 
feet apart; and thefe piers fhouid not project, above halt a 
brick beyond the wall. I do not approve of fixed copings, 
efpecially when they project fo far as they are generally made 
to do ; I would rather advife to have a moveable wooden cop- 
ing, fixed on with iron hooks fafiened to pieces of wood built 
into the top of the wall : Thefe copings would alfo be found 
very convenient to fallen the nettings, &c. to in fpring, for 
fheltering the fruit trees. If, however, any fhouid prefer fix- 
ed copings, they fhouid not project above an inch on each 
fide of the wall ; this frnall projection will be fufficient to pre- 
serve the wall, and will not prevent the dew and rain from 
falling on the upper parts of the trees, which is of great fer- 
vice to them. Some copings are made of bricks convex on the 
upper fide ; but I have lately feen a very good coping at 
Afhted-Park, near Epfom : It is made of a fort of Welch 
flate, to be had, of diffeient fizes, at Mr. Samuel Wyatt's 
flate-yard, Chrift- church, near Blacktriar's Bridge. This is 
made to project about one inch, and anfwers exceedingly well. 
Plat copings fhouid have a little flope towards the North or 
Eaft, according to the afpect of the wall ; this will carry the 
wet from the South and Weft fides, which otherwife would 
be apt to injure the early bloffoms and fruit on the South and 
Weft walls in cold nights. 

When bricks can be bad, I would advife never to build 
garden walls of ftone ; as it is by no means fo favourable to 
the ripening of fruit as brick. When a kitchen garden con- 
tains four acres, or upwards, it may be interfered by two or 
more crofs walls, which will greatly augment the quantity of 



MANAGEMENT OF FRUIT TREES, &c. 163 

fruit, and alfo keep the garden warm and fhelter it greatly 
from high winds.* 

* To thofe American gentlemen, who have land to lay out in pleafure 
grounds, and raoft of them have land, which might, at a very little expence, 
be to difpofed of, I would beg leave to recommend the perufal, and, indeed, 
the ftudy.'of the late Lord Orford's celebrated work on " Modern Garden- 
ing, and laying out of pleafure grounds, parks, farms, ridings, &c Sec. il- 
lustrated by Defcriptions " This work is a moft exci^lenc guide in the ftudy 
of the higher order of gardening, and very far lurpafles what has been writ- 
ten by Gilpin, and, indeed, by all other authors on the fubje£t„ 



#4 TREATISE ON THE CULTURE AND 



CHAPTER XXIV. 



THE ORCHARD. 



Its Size, Situation, and Soil. — Choice of Trees, Preparing the 
Ground, Planting, &c. — An Annual Wafhfor Trees. 

v/RCHARDS are appropriated to the growth of ftandard 
iruit trees only, wheie a large fupply ot truit is wanted ; and 
generally confift of apple-trees, pear-trees, plum-trees, and 
cherry-trees; but a complete orchard fhould have, befides, 
quinces, medlars, mulberries, fervice-trees, filberts, Spanifh 
nuts, and barberries ; as alfo walnuts and chefnuts ; the wo 
latter of which are well adapted for fheltering the others from 
high winds, and fhould therefore be planted in the boundaries 
of the orchard, a little clofer than ordinary, for that purpofe. 
In choofing your trees, too much care cannot be taken to admit 
of none but fuch as have good roots, fair clean Hems, and 
proper heads. In felecling your pears and apples, efpecially 
the latter, be careful to procure a proper allortment for the 
fupply of your table during the whole year : A very few ot 
thefummer forts will fumce ; more ot the autumn, and £1111 
more of the winter will be required ; as upon this la ft you, 
mull chiefly depend for fupply from the month of January 
to July. [See the Method of Prefer vmg Fruit, chapter 2^.] 

in cyder-making counties, fuch as Heietord, Worcefter, 
Gloucefler, Sommerlet, and Pevon, they have large orch- 
ards of apples ; and in fome counties, (Kent in particular) 
there are orchards wholly of cherries. In geneial oichards, 
however, there ought to be a much larger proportion ot apples 
than of any other truit. Orchards, in proper fituations, are 
very profitable ; befide, the trees have a delightful appearance 
when in blofom, and alfo when the fruit is ripe. 

What has been faid refueling the fituation and foil of a 
garden is alfo applicable to an orchard. The fituation of an 
orchard fhould be rather elevated than low ; on a gentle decliv- 
ity ; and open to the South and South Eaft, to give free ad- 
jrnilion to the air and rays of the fun (to dry up the damps 



MANAGEMENT OF FRUIT TREES, &c. 165 

and difperfe the fogs,) which will render the trees healthy, 
and give a fine flavour to the iruit. An orchard fhould alio be 
well fheltered from the Eafi, North, and Wefterly winds, by 
plantations, it not naturally fheltered by rifing grounds. Thefe 
plantations of foreft trees fhould neither be too large nor too 
near the orchard ; as they would in that cafe prevent a free 
circulation of the air, which would prove injurious to the fruit 
trees. But, it the ground will not admit of fuch plantations, 
I would advife planting crofs rows of fruit trees, as directed 
for gardens. I would alfo recommend planting fome of the 
largefl growing trees nearefl the outfides expofed to thofe 
winds ; two or three rows of which fhould be planted clofer 
than ordinaiy, which would greatly fhelter thofe in the inte- 
rior parts of the orchard. Walnut and chefnut trees, as has 
been already obferved, are well adapted for this purpofe. 

As to the fize of an orchard, it may be from one to 
twenty acres, or more, according to the quantity of fruit want- 
ed, or the quantity of ground that you may have fit for the 
purpofe. 

That foil which produces good crops of corn, grafs, or 
garden vegetables, will alfo do tor an orchard; but a loamy 
foil is to be preferred ; though any of a good quality, not too 
light or dry, nor wet, heavy, or ftubborn, but ot a mode- 
rately folt and pliant nature, will be found to anfwer the end. 
Shingly and gravelly foils difagree very much with fruit trees, 
unleis there be loam intermixed.* They will fucceed much 
better on a chalk bottom. On fuch a foil, 1 have feen roots 
twelve feet deep, and trees thrive well. It the bottom be clay, 
the roots fhould be cut in once in tour years to prevent them 
from penetrating the clay, which would greatly injure the 
trees. The foil fhould be from two to three feet deep ; be- 
fore planting the trees, it fhould be trenched two fpits deep, 
and ten feet broad where the rows are to be planted, and a f pit 
below loofened, unlefs it be clay, which fhould be trodden 
down. If it be pafture ground, it fhould be ploughed, and 
well fummer-tailowed, till the grafs be killed, otherwife when 
it is laid in the bottom in trenching, which it generally is, it 
will be very apt to breed grubs, which will do much mifchief. 

* Where no better is to be had, the holes fhould be dug at leaft three 
feet deep, and filled up with good mould ; it mixed up with rotten dung, rot- 
ten leaves, or other manure, the trees will in time amply repay theexpence. 
The dung uied for this purpofe fhould Le that from the melon and cucumber 
beds, mixed with the mould from the fame, when the beds are broken up in 
autumn, or winter ; it fhould be laid up in heaps, and continue fo for one 
year at leaft; but fhould be frequently turned and have feme gocd frefh 
f.iould mixed with it. 



i65 TREATISE ON THE CULTURE AND 

Some only dig holes large enough to receive the roots, 
efpecially in grafs ground which is to be continued fo. Others 
prepare the ground by deep ploughing, if the orchard is to be 
of great extent. The fward, if pafture, fhould be ploughed 
in fume time in the fpring : Give it a good fummer-fallow, 
ploughing it two or three times, which will rot the turt. A 
fortnight or three weeks before planting, give the ground a 
good deep ploughing to prepare it tor the reception ol the 
trees. The beft time tor planting on a dry foil is in October ; 
but, if wet, the latter end of February, ov the month ol March, 
will be a fitter feafon. 

In planting, endeavour to fuit the trees as well as poffible 
to the foil, and to plant them at proper diflances from each 
other; which may be from forty to eighty leet, according to 
ihe fize of the trees when full grown. Fruit trees, as has al- 
ready been obferved, when planted too thick, are very liable to 
blights, and to be covered with mofs, which robs the tree of a 
jjreat part of its nourifhment, befides fpoiling the flavour of the 
fruit. Procure your trees from a foil nearly fimilar to, or 
rather worfe than that where you intend to plant them; tor 
trees tranfplantcd from a rich foil to a poorer never thrive well, 
tmt ii from a poor to a richer foil, they will generally fucceed. 

II trees are planted in the quincunx order, and at the dif- 
iance ol eighty feet, the ground between the rows may be 
ploughed and fown with wheat, turnips, &c. or planted with 
potatoes. Ploughing or digging the ground, provided it be 
not done fo deep as to hurt the roots, by admitting the fun and 
rain to meliorate the ground, will keep the trees in a healthy, 
flourifhing ftate. It will be neceffary to fupport the young 
trees by tying them to {takes until they are well rooted, to pre- 
vent their being loofened or blown down by the wind. The 
fpring alter planting, it it prove dry, dig up fome turf, and lay 
it round the ftem of the young trees with the graiTy tide down- 
wards ; this will keep the ground moilt, and lave a deal ofc 
watering : It the trees have taken well, this need not be re- 
peated, as they will be out of danger the firft year. The turf 
fhould be laid as far as you think the roots of the trees extend ; 
and whea it is rotted, it fhould be dug in, which will be of 
great fervice to them. 

Trees that are of very different fizes when full grown 
fhould not be planted promifcuoufly ; but, if the foil be prop- 
erly adapted, plant the larger in the back part or higher ground, 
or at the North ends of the rows, if they run nearly North and 
South, and the others in fucceffion according to their fize. 
Fruit trees planted in this manner will have a fine effect when 



MANAGEMENT OF FRUIT TREES, Sec. 167 

grownup; but if they are planted promifcuouily, they will 
not appear fo agreeable to the eye ; and, befides, the fmailer 
trees will be lhaded by the larger, which will injure them, and 
fpoil thr flavour of the fruit. 

Oichards (hould be dunged once in two or three year?. 
The ftems at trees in thafe where cattle feed fhould he high 
enough to prevent then eating the lower branches ; and fenc- 
ed in fuch a manner as to prevent their being barked, or injur- 
ed, by the cattle rubbing againtt them, particularly when 
young ; which rn .\y be done by triangles of wood, or the trees 
may be bufhed with thorns, Sic. The trees are to be pruned 
and managed as already direfifed for apples, pears, plums, Sec. 

II the loil be wet, it mull be drained, as already directed 
for a garden. When the furface of the ground is wet, and has 
a little defcent, it may be formed into a kind of ridges, by mak- 
ing a furrow, from one foot to two feet deep, between every 
two rows, Hoping the ground regularly on each fide, from a 
reasonable diilance to the bottom of the furrow. Thefe hol- 
lows will carry off the water, and render the furface dry and 
healthy. If pafture, the turf may be firfl pared off, and after- 
wards re-laid when the furrow is made. 

In orchards, where cattle are not permitted to go, I would 
prefer dwarf- trees to ftandards, taking care to proportion the 
diilance of the rows to the fize of the trees. But in orchards 
kept for paflure it will be necefTary to plant ftandards. 

Burning of rotten wood, weeds, potatoe haulm, wet flraw, 
&c. on the windward fide of the trees when they are in blof- 
fom, will be found a good prefervative from blights, caterpil- 
lars, &c. 

I would recommend waffling the trees annually, in the 
month of February or Masch, with the following mixture, 
which will deftroy the eggs of infects, and prevent mofs from 
growing on the trunks and branches : It will aifo help to nonr- 
ifh the tree, keeping the bark fine and healthy ; and will have 
the fame effecl on it as atop dre fling has upon grafs land.* 

Mix frefh cow-dung with urine and (bap-fads, and with 
this mixture waih over the ftems and branches of the trees, as 
a white-wafher would wafh the ceiling or walls of a room ; 
taking care to cutoff all the cankery parts, and to fcrape off all 
the mofs, before you lay the mixture on. In the eourfe of the 
fpring or fummer, you will fee a fine new bark coming on. 
When the old bark is cankeiy,you rnuft. pare it off'with a draw- 

* This flionlil never be neglected in America, where the infe&s are the 
bane of cultivation. 



168 TREATISE ON THE CULTURE AND 

knife, or fuch a long knife as I have had made on purpofe, ef* 
pecially for wall-trees, where the draw- knife cannot be appli- 
ed, next the wail. The knives and other tools for drefling 
decayed trees will be defcribed hereafter.* When you fee it 
neceffary to take all the outer bark off, you mufl cover the 
item, &c. with the competition and powder, patting it gently 
down, as in the cafe when large limbs are cut off. 

If the above wafh be repeated in autumn, after the fall of 
the leaf, it will deftroy the eggs of a great many infefts that 
hatch in autumn and winter. This warning will be found of 
great fervice to all kinds ot truit and foreft trees whatever. 

* See plate 13. 



MANAGEMENT OF FRUIT TREES, &c. 169 



CHAPTER XXV. 



OF GATHERING APPLES AND PEARS, 

The Time and Manner of Gathering them ; and of the Man~ 
agement oj the Fruit-Room, — Of Packing Fruit for Carriage. 

jl\s Apples fhaken or beaten down with a pole never keep 
in winter, they ought all to be hand-picked, by a perfon Hand- 
ing on fleps made on purpofe. 

The fleps mould be light, for convenience of moving 
from one place to another ; and fo contrived, that the ladder 
may be difengaged from the back at pleafure; which may eafi- 
ly be done if they are faltened together by a bolt at top. There 
mould be a broad itep at top to itand on, with room for the 
bafket which is to hold (he fruit. When you begin to gather 
the fruit, you mould be provided with hand-hafkets of different 
fizes, and alfo with large balkets, or hampers, and wheel-bar- 
rows. You muff, lay fome fhort grafs mowings, perfectly dry, 
(which you ought to provide tor the purpofe in Cummer, and 
keep in a fhed or any other dry place, till wanted) at the bot- 
toms of the large baikets and hampers, to prevent the fruit 
from being bruifed. 

Obferve attentively when the apples and pears are ripe ; 
and do not pick them always at the lame regular time of the 
year, as is the practice with many. A dry feafon will forward 
the ripening of fruit, and a wet one retard it ; fo that there 
will fometimes be a month or five weeks difference in the 
proper time of gathering. The method that I have praclifed 
is, to obferve when the fruit begins to fall (I do not mean what 
we call wind-falls, or the falling of fuch as are infeffed with 
the caterpillar, Sec. but found fruit,) I then put ray hand under 
it, and if it comes off without any force being ufed, I take it 
for granted that the fruit is perfectly ripe, unlefs the tree be 
fickly, which is eafily known by the leaves or fruit being fhriv- 
eied. If the foregoing obfervations are attended to, the fruit 
will keep well and be plump, and not fhriveled, as is the cafe 
with all fruit that is gathered before it is ripe. 

X 



i 7 o TREATISE ON THE CULTURE AND 

The perfon on the fieps fhould pick the fruit carefully, 
and lay it gently into the balketon the top of the Reps ; for if 
it be in (he leaft bruifed it will net keep. For the fame rea- 
fon, great care mufl be taken in emptying the fruit out of the 
hand-bafkets, when lull, into the large bafkets or hampers. It 
more than one large bafket be wheeled at once, which may 
generally be done, the lower ones rnuft not be fo full as to let 
the bottom of the upper one touch the fruit. It will alfo be 
neceffary to put fome of the ioft dry grafs between the bafkets, 
and alio over the fruit in the upper bafket. 

When the fruit begins to fall of itfelf, cover the ground 
under the tree with fome of the fhort grafs mowings, or if that 
cannot be procured, with fome peafe-haulm, or oat or barley- 
ilraw, quite dry ; this will preferve the fruit from bruifing. 
when it drops ; the fruit which thus falls of itfelf fhould be 
laid up f'eparate from, and ufed before that which is hand- 
picked, according to the feafon in which they are to be lent 
to the table. Should any be bruifed by falling on one another, 
they fhould be thrown afide, as only fit for baking, or to be 
given to the pigs. 

When all the fruit is gathered in, rake off the fhort grafs, 
&c. and throw it up to rot, or mix it up with dung, or leaves 
of trees ; for if it remain on the ground during the winter, it 
will harbour flugs. 

When the bolt of the fieps is taken out, and the ladder 
and back part feparated, the ladder will then be fit to ufe in 
gathering fruit off wall trees; only it will beneceffary tofcrew 
on the upper part of it two pieces of iron, or nail two pieces 
of afh or oak, about fix or eight inches long, to keep it far 
enough from the wall to prevent the tree from fuffaining any 
damage in the bark or branches ; which would infallibly bring 
on the canker. 

When the fruit is carried to the fruit-room, lay fome of 
the dry fhort grafs on the floor in the area of the room ; then 
take the fruit gently out of the bafkets, and lay it in heaps on 
the top of the grafs. keeping each fort in a feparate heap ; the 
heaps may be from two to three feet high, or according to the 
quantity oi fruit that you have. When the heaps are complet- 
ed, cover the tops at leaft two inches thick with fhort grafs, 
in order to fweat them. Let them lie a fortnight, then open 
the heaps and turn them over, wiping each apple or pear with 
a dry woollen cloth, which Should be frequently dried during 
the procefs, obferving now to lay in the middle the fruit which 
before was at the top. Let the heaps now remain eight or ten 
days, covered as before ; by that time they will have thrown 



MANAGEMENT OF FRUIT TREES, See. i 7 i 

out the watery crudities which they may have imb:bed during 
a wet feafon ; then uncover the heaps, and wipe the fruit care- 
fully one by one, as before, picking out every one that is in- 
jured, or has the lea ft fpot, as unfit for keeping. 

Fruit fhould be gathered, if poffible, in dry weather,»and 
when the dew is exhaled from off the trees ; and remember 
never to gather in the evening after the dew begins to fall. 

During the time that the fruit is fweating, the windows 
fhould be left open, except in wet and foggy weather, to ad- 
mit the air to carry off the moifture which perfpires from the 
iruit. The perfpiration will fometimes be fo great, that on 
putting your hand into the heap, it will come out as wet as if 
it had been dipped into a pail of water : When in this ftate, 
it will be neceflarv to turn and wipe the fruit. 

In laying up fruit, the common pratlice has been to lay 
it on clean wheat ftraw ; but 1 find by experience, that when 
any of the fruit begins to decay, if it be not immediately pick- 
ed out, ihe ftraw, by imbibing the moifture from the decayed 
fruit, will become tainted, and communicate a difagreeable 
tafte to the found fruit. 

1 would likewife caution thofe who eretl new fhelves in 
their fruit- rooms, to have the timber well feafoned, and to 
make ufe of white deal in preference to red, as the latter, es- 
pecially if not very well feafoned, is apt to give a very difa- 
greeable rifinous tafte to the fruit, which quite ipoils its flavour. 
1 would, therefore, recommend covering the bottoms of the 
fhelves with thin coarfe canvafs, (fuch as may be purchafed 
for about eight or ten pence a yard) on which the fruit fhouk! 
be laid in a fingle lajer, after being wiped perfectly dry ; but 
by no means lay them a-top of one another. When that is 
done, cover them with a piece of the fame canvafs, or thin 
•flannel, or with old newfpapers, or whitifh brown paper, which 
will, in a great meafure, exclude the air, prevent the troft from 
injuring the fruit, and preferve a beautiful fraoothneis en its 
fkin. The fruit fhould be turned two or three times during 
the winter ; as delicate and tender fruit, by lying long with- 
out turning, is apt to rot on the underfide, even if perfectly 
found when laid up. Be particularly careful, however, to pick 
out all the damaged fruit. 

When the fruit is laid in, put the earlieft forts on the lower 
fhelves, or in the lower drawers, according to the time of comb- 
ing in, beginning with the Nonefuch, Golden Rennet, and 
Jenneting Apples, andBergamotand Beurre Pears, (for I find 
by experience, that the Jargonelle keeps beft on the tree, as, if 



* 7 2 TREATISE ON THE CULTURE AND 

gathered, it rots almoft immediately ;) thus, by proper man- 
agement, you may have a conftant fucceffion of fruit from 
one feafon to the other. 

When there are large quantities of fruit, it will require a 
great deal of time to lay it vn the fhelves, &c. this bufinefs 
may therefore be done in wet weather, or in the evenings, 
when you cannot conveniently fpare your men from the out 
door work in the day time. 

Thofe who keep their fruit in flore-houfes, for the fupply 
of the London and other markets, as well as thcfe who have 
not proper fruit-rooms, may keep their apples and peai s'in baf- 
kets or hampers; putting lorne fott paper in the bottoms and 
round the edges of the bafkets, &c to keep the fruit from be- 
ing bruifed ; then put in a layer of fruit and over that another 
layer of paper ; and fo on, a layer of fruit and of paper alter- 
nately, till the bafket or hamper be full : Cover the top with 
paper three or four times double, to exclude the air and froft 
as much as poffible. Every different fort of fruit fhould be 
packed feparately ; and it will be proper to fix a label to each 
bafket or hamper, with the name of the fruit that it contains, 
and the time of its being fit for ufe. 

But the belt way of keeping fruit is, to pack it in slazed 
earthen jars. The pears or apples muff be feparately wrapped 
up in foft paper, then put a little well dried bran in the bottom 
of the jar, and over the bran a layer of fruit ; then a little more 
bran to fill up the intei ft ices between the fruit, and to cover it ; 
and fo on, a layer of fruit and of bran alternately, till the jar 
be full ; then fhake it gently, which will make the fruit and 
bran fink a little ; fill up the vacancy at top with more bran, 
and lay fome paper over it, covering the top with a piece of 
bladder to exclude the air ; then put on the top or cover of 
the jar, obferving that it fits as clofely as poffible. Thefe jars 
fhould be kept in a room where you can have a fire in wet or 
damp weather. 

Of Packing Fruit jor Carriage. 

If fruit be to be fent to any confiderable difiance, great 
eare fhould be taken in packing it, which fhould not be in 
bafkets, as they are liable to be bruifed among heavy luggage, 
and the fruit, of courfe, will be injured. I would, therefore, 
recommend boxes made of ftrong deal, of different fizes, ac- 
cording to the quantity of fruit to be packed. The following 
are the dimenfions of the boxes in which we fend fruit by the 
coach to Windfor and Weymouth, for the ufe of his Majefty 
and the Royal family, viz. 



MANAGEMENT OF FRUIT TREES, &c. i 7S 

The larger box is two feet long, fourteen inches broad, 
and the fame in depth. The fmaller box is one foot nine inch- 
es long, one foot broad, and the fame deep. Thefe boxes 
are made ot inch deal, and well fecured with three iron clamps 
at each corner ; they have two fmall iron handles, one at each 
end, by which they are {aliened to the roof of the coach : In 
thefe boxes we fend melons, currants, pears, peaches, necta- 
rines, plums, and grapes, packed fo as always to have the heav- 
ier! fruit at bottom. The melons are wrapped up in foft pa- 
per, the pears, peaches, ne&arines, plums, and grapes, arefirft 
wrapped up in vine leaves, and then in paper. The cherries 
and currants are packed in a flat tin box, one foot four inches 
long, ten inches broad, and tour deep. 

In packing proceed thus : — Firft put a layer of fine long 
dry mofs in the bottom ot the tin box, then a layer of cur- 
rants or cherries, then another layer of mofs ; and fo on, al- 
ternately fruit and mofs, until the box is fo full, that when the 
lid is hafped down the fruit may be fo firmly packed as to pre- 
ferve them from fuel ion. 

Make a layer of fine mofs and fhort foft dry grafs, well 
mixed, in the bottom ot the deal box ; then pack in the melons 
with fomeoi the fame, packing it tight in between all the rows, 
and alfo between the melons, in the fame row, till you have 
finiflied the layer; c hoofing the fruit as nearly ot a fize as 
pofliole, filling up every interface with the mofs and grafs. 
When the melons are packed, lay a thin layer of mofs and'grafs 
over them, upon which place the tin box with the currants, 
packing it firmly all round with mofs to prevent it from fhak- 
mg: then put a thin layer of mofs over the box, and pack the 
pears firmly (but fo as not to bruife them) on that layer, in the 
fame manner as the melons ; and fo on with the peaches, nec- 
tarines, plums, and laftly, the grapes, filling up the box with 
mofs, that the lid may fhut down fo tight as to prevent any 
friction among the fruit. The boxes fhould have locks, and 
two keys, which may ferve for them all ; each of the pei fons 
who pack and unpack the fruit having a key. 

The mofs and grafs fhould always be returned in the 
boxes, which, with a little addition, will ferve the whole fea- 
fon, being fhaken up and well aired after each journey, and 
keeping it fweet and clean. After the wooden box is locked, 
it will be neceffary to cord it firmly. 

My reafon for being fo particular on packing of fruit is, 
that 1 have known inftances of its being totally fpoiled in the 
carriage from improper packing. 



174 TREATISE ON THE CULTURE AND 

By purfuing the above method, we have never failed of 
fuccefs; and it fruit be packed according to the foregoing di- 
rections, it may be fent to the fartheft parts of the kingdom, by 
coaches or waggons, with perfect fafety. 



MANAGEMENT OF FRUIT TREES, &c, 17$ 



CHAPTER ^XVI. 



OF THE CANKER AND GUM. 

A Defcription of the Canker ; its Origin and Progrefs. — Full' 
Directions for Curing it. — Of the Gum and its Remedy. 

1 he Canker is a difeafe incident to trees, which occafions 
the bark to grow rough and fcabby, and turns the wood af- 
fected to a rufty brown colour. 1 his difeafe, if no remedy 
be applied, will in time totally kill the tree. 

Apple-trees are very liable to be infecled with the cank- 
er from the following caufes, viz. 

From injudicious pruning, from the foot-ftalks of the 
fruit being left on the trees, and from injuries fuftained by 
applying ladders in gathering the fruit ; thefe injuries are ve- 
ry hurtful to the tree, and will infallibly bring on the canker 
when no remedy is applied. A man ought to ftand on fteps, 
inftead of a ladder, when the fruit is out of his reach from the 
ground. Care mould alfo be taken in nailing, that the fhreds 
be not too tight, which caufes a f welling in the moot, and ve- 
ry often produces the canker. 

Another caufe of the canker is, when we have very wet 
autumns, fuch as that of 1799, which prevents the young 
wood from ripening, and a hard fro It fetting in after, it kills 
the young fhoots; thefe, if left on the tree, will bring on the 
canker, and increafe it rapidly. Birds and infecls devouring 
the buds will have the fame effecl:. 

Carelefs people frequently leave the dead fhoots on the 
tree throughout the fummer, which will infallibly bring on the 
canker. Some even leave them tor years, until the tree is to- 
tally killed. They fhould be cut off in the end of April, or 
beginning of May ; as by that time you will be able to fee 
how far the difeafe has advanced. I would advife to cut two 
or three buds, or even more, below the apparently difeafed 
part, as the canker frequently reaches a great way farther in 
the heart of the fhoot than it appears to do on the outfide ; you 
muft cut down till the brown colour in the fhoot difappears, 
and nothing remains but found white wood. 



i)6 TREATISE ON THE CULTURE AND 

The truth of the foregoing obfervations will appear evi- 
dent to any perfon who takes notice of the apple-trees with 
their mutilated flag-looking heads, as he rides or walks along 
the road. 

It is a general opinion, that the canker in all trees pro- 
ceeds from the nature oi the ground in which they are planted ; 
fuch as a four clay, a fhingly or gravely foil, &c. 

My late and much elteemed friend, Mr. Hudfon, author 
of the 'Flora Anglica,' was of this opinion, till I convinced 
him of the contrary by fume experiments made at Nutwell, 
near Exeter, the feat of the late Sir Francis Drake, a ■gentle- 
man very fond of gardening and agriculture. Mr. Hudfon 
faid, it would be to no purpofe to make any attempt to cure 
the apple-trees, as the ground was of fuch a nature as to bring 
on the canker The trees were, indeed in a fad condition, be- 
ing covered all over with lichens and mofs, and very much 
infected with the canker. I requefted M>. Hud'on to fix on 
fome ot the word; we then defired the gardener to open the 
ground round their roots, which we found perfectly found, the 
bark of them fmooth, and not the leaft appearance of the 
canker to be feen. 

The canker, as before obferved, proceeds from bruifes in 
the bark, from limbs cut off, &c. When thefe limbs begin to 
rot and grow hollow, they convey the canker to the root ; for 
it always proceeds from the branches and item to the roots, 
and never from the roots to the tree. 

It is granted, however, that all fruit trees love a fine rich 
mellow loam, and thrive much better in it than in a fhingly or 
gravely foil. 

When by accident, or improper treatment, trees receive 
large wounds, and the cure is leit to nature, they are trequent- 
ly overrun with gum and canker, which, if not checked, will 
in a fhort time totally ruin them. 

In this cafe you muft caretully pare off, with a draw-knife, 
or any other convenient inftrument, all the difealed part of 
the bark. The inner white bark is frequently infected ; this 
muft alio be cut away till no appearance ot infection remains. 
The intention in the inner bark appears like dots made with a 
pen, all of which muft be cut clean out; for, if any part of 
the canker be left, it will inlecl; the new wood and bark. — 
Wherever you fee gum oozing out, you may reft allured that 
the canker is not quite eradicated; which, if fuffered to remain, 
will fpread till the whole tree becomes a mafs of gum and 
canker, and will be killed in a very Ihort time. 



MANAGEMENT OF FRUIT TREES, &c. 17; 

When the trunk is become hollow, cut the loofe rotters 
part clean out till you come to the found wood, taking care to 
round the edges or the hollow part 3 then apply the compofition 
in a liquid {late, laying it on with a painter's brufh wherever 
the cankered bark has been pared off, or the dead wood cut 
out, till thefe places are entirely covered with it : When that 
is done, fhdke fome of the powder ot wood-allies and burnt 
bones over the compofition, and pat it gently down with your 
hand. [See the chapter on the making and laying on of the 
Compofition.'] 

It the foregoing directions be carefully followed, the 
canker will be completely eradicated, and the hollow trunk 
in time be filled up with found wood. 

When the item is much decayed, it will be abfolutely 
necefTary to open the ground, examine the roots, and cut off 
all the rotten parts. When you have cut out all the rotten and 
decayed parts below ground, and fcraped the hollow clean, 
make up a mafs of the compofition mixed with fome clay^ 
like what is ufed for grafting ; then fill the hollow part with it 
to within about two inches of the fur face oi the ground, tread- 
ing it in with your foot, or preffing it in with the hand, as cJofe 
as you poflibly can, to prevent the wet from penetrating to the 
roots, and leave the furlace of the compofition Hoping from, 
the tree towards the outfide of the border, to throw the wet 
off, which will prevent the frefh part of the root from rotting ; 
then cover the root over with mould level with the reft of the 
border. 

When you have examined all the old wounds where large 
limbs have been cutoff, you fhould next examine the old bark 
and, if you find the outfide of it wrinkled and cracked, pare 
it off. as it is always, when in that (late, very much hurt by 
the canker. This fhould be done with the draw-knife, or oth- 
er fharp inftrument ; then apply the compofition as before di- 
rected, which will bring a fine fmooth bark under it. In the 
fucceeding winter, or fpring, you will fee all the plafter, with 
the old part of the bark that was left in the hollow parts of the 
tree, or where old branches had been amputated, peeling- off 
and fhewing the fmooth bark underneath. You fhould then 
fcrape off, with a wooden or bone knife, what old bark re- 
mains in the hollows where the draw-knife could not reach 
without cutting too much away. When that is done, mix up 
fome frefh cow-dung with foap-fuds and urine, making it very 
thin, and give the tree a coat ol this mixture all over where the 
bark has been fcraped off: The cow-dung will adhere to it, 
and heal the parts where you were obliged to fcrape to the in- 



j 7 8 TREATISE ON THE CULTURE AND 

tier bark. This wafh will remain till the frefh bark comes on ; 
then it will be difcharged oi itfelt during the iurnmer, or the 
next fpring, leaving a new fiefh fmooth bark wheie the old 
and cankery was taken off. Next fpring, it any ot the old 
bark remains, you may repeat the lame operation, winch will 
caufe all the remaining old bark to flough off like a fcab irom 
a wound on the human body. 

By thefe means you will keep your trees in a fine flom idl- 
ing healthy Hate, and, in general, prevent them Irom becom- 
ing bark bound. It any ot them, notwithstanding, fliould be 
bark-bound, you mult fcarify them, by taking a lharp knite, 
and running the point ot it ftraight down the middle of the 
{fern from top to bottom ; taking care to run your knite through 
the outer bark only ; then, with a brufh, or your finger, rub 
in fome of the corrpofition, to prevent the incifion from bring- 
ing on the canker. This operation will caufe the tree to ex- 
pand the bark and become very flourifhing. 

Remember to cut off all the ends ot the fmall fhoots 
where the canker had injured them laft year. Cut offalfo the 
old fruit- flalks, and all the fmall dead flubs, which, if lett, 
will never tail to bring on the canker. 

The rough or cankery bark on that fide of trees which is 
next the wall, fhould be fcraped or pared off with a tool made 
in the form of a fickle, which, with other tools, will be de- 
fcribed hereafter. 

It is much to be regretted, that fruit trees in general 
throughout this kingdom are in a mutilated unfruitful ftate. 
After gentlemen have purchafed the young trees from nurfe- 
ries, and planted them in their orchards and gardens, they think 
every thing neceflary is done ; when, in fad, the greater part 
of the work is yet to come. In packing and carriage, the (terns 
and branches are very frequently bruifed ; in that cafe, the 
injured parts of the bark and wood mutt be carefully cut out, 
and the compofition immediately applied : This may be done 
when you head the trees, which operation fhould be performed 
in April, May, or even June, when the bud begins to fhoot ; but 
by no means cut off any of the fhoots, except thofe thatare 
broken or bruifed very much. When this is neglected, the 
canker will follow, to the great injury, it not the death of the 
trees. How common is it to fee, in all parts of the country, 
great numbers ot trees fo affefted with this difeafe as not to 
produce fruit enough in twelve or fourteen years to pay half 
the expence attending them : Whereas, if they were to be man- 
aged according to the foregoing directions, they would more 
than pay all the exptnee in three years. It is common, when 



MANAGEMENT OF FRUIT TREES, &c, 179 

young trees do not thrive, either to blame the nurferymen for 
fending bad or difeafed trees, or to attribute their unthriving 
ftate to the nature or the foil ; whereas the fatt is, that this 
frequently arifes from the inattention or mifrnanagement ot 
the perfon who plants and fupenntends them. If the injured 
and difeafed parts be not cut out at an early period, the trees 
will not thrive, but will becomr cankery and ftunted, and can- 
not be recovered afterwards without a great deal of labour 
and trouble ; whereas, if the directions given for heading 
trees the firftyear, and cutting out the difeafed parts, be at- 
tended to the trees will flourim, and bear large crops of fine 
and well-flavoured fruit. 

The Gum. 

The Gum is a kind of gangrene incident to fruit trees of 
the ftone kind, and arifes from the following caufes : From 
injudicious pruning, from bruifes, or any injuries received in 
the wood or baric. This may happen from ftrokes of the ham- 
mer in nailing, from pinching the fhoots by nailing the fhreds 
too tight, or by driving the nails too clofe to the branches It 
may alfo be occafioned by leaving the foot- Italics of the fruit, 
or by pruning in fummer and cutting the fhoots tofhort (lumps, 
and by injuries fuftained by a carelefs application of ladders 
in nailing and gathering the fruit, &c. but it particularly orig- 
inates where large limbs have been lopped or broken off. — 
This difeafe may be known before the gum itfelf makes its ap- 
pearance. The bark at fir ft becomes of a brownifh colour, 
which gradually grows darker, till at laft the gum begins to 
ooze out like little blifters. As foon as any ot thefe fymp- 
toms are obferved, the infefted part mould be cut out with 
a (harp inftrument, and the compofition and powder applied 
immediately. You muft obferve to cut out the gum per- 
fectly clean ; you will fee it oozing out from between the wood 
and bark : This muft be followed till you come to the white 
clean bark and wood. It afterwards any gum fhould make its 
appearance, it muft be fcraped off; which is belt done when 
it is moiftened with rain, as you can then fcrape it off eafily 
without hurting the bark. This muft be done without delay, 
otherwife the difeafe will rapidly advance. 

When trees are hollow, it will be neceffary to examine 
them carefully to fee whether any grubs have entered the bark 
and wood, which you will know by their perforating the bark. 
If there be any, they muft be carefully cut out before the com* 
pofition is applied. 



*Sp TREATISE ON THE CULTURE AND 



CHAPTER XXVII, 



OF THE MILDEW, HONEYDEW, AND BLIGHTS. 

A Defcription of the Mildew, and a Remedy for it. — Of the 
Honey dew, and ks Rmedy. — A Defcription of different forts 
of Blights, and the bejt Means oj preventing them, 

OF THE MILDEW, 

X he mildew, a difeafe very hurtful to plants, is a kind of 
thick clammy moifture, which falls on, or rather tranfpires 
from the leaves and blofToms of plants. This clammy fub- 
ilance, by flopping up the pores, prevents perfpiration, and 
hinders the growth of the plant. But what is commonly call- 
ed mildew is an infecl; which is frequently found in vail num- 
bers feeding upon this moifture. Mr. T. S. Segar, in a trea- 
tife upon this fubjecl, fays, that the meldew is of a very fharp 
corrofive nature, and by its acrimony hinders the circulation 
of the nutritious fap ; in confequence of which the leaves be- 
gin to fade, and the blofToms and fruit are greatly injured. 

I have obferved that, contrary to the common opinion, 
trees are more liable to mildew on South and Weft walls, than 
on an Eaft wall ; and I have frequently removed fuch trees 
from a South or Weft wall, to a No.th or Eaft wall, where 
they have perfectly recovered. 

Whenever you apprehend danger, wafh or fprinkle the 
trees with urine and lime-water mixed ; and when the young 
and tender fhoots are much infecled, it will be neceflary to 
wafh them well with a woollen cloth dipped in the following 
mixture, fo as to clear them of all the glutinous matter, that 
their refpiration and perfpiration may not be obftru&ed. 

Take tobacco one pound, fulpur two pounds, unflaked 
lime one peck, and about a pound of elder buds ; pour on the 
above ingredients ten gallons of boiling water ; cover it clofe, 
and let it ftand till cold ; then add as much cold water as will 
fill a hogfhead. It mould ftand two or three days to fettle, 
then take off the fcum, and it is fit for ufe. 



MANAGEMENT OF FRUIT TREES, &c. i8t 

Of the Honeydew. 

The honeydew is a fweet faccbarine fubftance found on 
the leaves of certain trees, and is generally fuppofed to fall 
from Heaven like dew, but this is a miftaken opinion. One 
kind of honeydew tranfpires from the leaves of the trees where 
it is found, and the other is the excrement of a fmall infecl. 
called a vine better, a fpecies of aphis. Bees and ants are ve- 
ry fond ot both theie kinds of honeydew. 

As the honeydew by its vifcous quality, doles up the 
pores, and flops the perfpiration of trees, it muft of courfe be 
very hurtful to them, i his dileafe fhould be treated in the 
fame manner as the mildew; but as has been already obferv- 
ed, trees fhould be watered, or wafhed, early enough in the 
day to get dry before the cold ot the night comes on ; nor 
fhould it be done while the fun fhines Very hot, which would 
be likely to fcorch the bloffoms and leaves. 

Of Blights. 

Blights are very deffruclive to fruit trees, fometimes de- 
ftroying the whole tree ; but more frequently the leaves and 
bloffoms, while the tree itfelt remains unhurt. 

One caufeof the blight is, the continuance of a dryEaft- 
erly wind for feveral days together, which Hops the perfpira- 
tion in the tender bloffom ; and a long continuance of the 
fame weather equally affecls the tender leaves, caufing them 
to wither and decay, the perfpiring matter is thereby rendered 
thick and glutinous, and fo becomes food for thole fmall in- 
fe&s which are always found in vaft numbers on fruit trees 
that are affecled by this fort of blight, 

Thefe infefts, however, are not the original caufe, as fome 
imagine, but the natural confequence ot blights ; for wherev- 
er they meet with fuch a proper nutriment they multiply a- 
jnazingly, and greatly promote the diftemper when no meth- 
od is taken to prevent it. 

The belt remedy tor this deftemper that I know of is, to 
wafh them with urine and foap-fuds, as before directed; and 
the (boner this is performed, whenever we apprehend danger, 
the better ; if the young and tender fhoots teem to be much 
infe&ed, wafh them with a woollen cloth dipped in the fame 
liquid that is recommended for the mildew. 

Another caufeof blights in the fpring will be found in 
fharp hoary trolls, which are often fucceeded by hot fun-fhine 
in the day time; thefe are certain and fudden dellruftion to 
the fruit. Sharp pinching frofty mornings, which often happen 
when the trees are in flower, or while the fruit is very young, 



t* 3 TREATISE ON THE CULTURE AND 

occafions the bloffoms or fruit to drop off, and fometimc9 
greatly injure the tender {hoots and leaves. 

The only method yet found out to prevent this mifchief 
is, the carefully covering the walls with netting, &c. as before 
direcled.* The covering is to remain on during the night, 
and to be taken off in the day-time. This method has been 
reckoned of little fervice by fome, which, indeed, mav be the 
cafe when the coverings are not properly ufed ; for, if the trees 
are kept too long covered, the young branches and leaves will 
be fo weak as not to be able to bear the open air when they 
are expofed to it. 

The fame confequences will follow when the trees are 
incautioufly expofed to the air after having been long cov- 
ered. 

But it the covering be properly performed, it will fre- 
quently preferve the fruits under it, when there happens al- 
mofl a general failure in the neighbourhood where this pre- 
caution has been neglecfed. The great trouble which feems 
to. attend it may deter many from putting it in practice ; yet if 
the nettings, or other coverings, be fo contrived as to draw up 
and let down by means of puliies, the bufinefs may be done 
with eafe and expedition ; and the fuccefs attending it, will 
make ample amends. 

But what is called a blight, is frequently no more than a 
weaknefs or diftemper in trees. This is the cafe when trees 
againfl the fame wall and enjoying the fame advantages in ev- 
ery refpe£t, differ greatly in their health and vigour, the weak 
ones appearing to be continually blighted, while the others re- 
main in a flourifhing condition. This very great difference, 
in fuch circumftances, can be attributed only to the different 
conftitutions of the trees, proceeding from a want of proper 
nourifhment, or from forne bad qualities in the foil, fome dif- 
temper in the flock, buds, or cions, or from mifmanagement 
in the pruning, &c. all of which are productive of diftempers 
in trees, of which they are with difficulty cured. 

It the fault be in the foil, it muft be dug out, and frefh 
mould put in its place ; or the trees muft be taken up, and 
others better adapted to the foil planted in their room. It will 
be found abfolutely neceffary always to endeavour to fuit the 
particular forts of fruits to the nature of the foil ; for it is in 
vain to expect all forts of fruit to be good in the fame foil. 

If the weaknefs of the tree proceed from an inbred dif- 
temper, it will be advifable to remove it at once, and, after 
renewing the earth, to plant another in its place. 

* Page zt, 22,49. 



MANAGEMENT OF FRIUT TREES, &c. 1*3 

But if the weaknefs has been brought on by ill manage- 
ment in the pruning, which is frequently the cafe, I would 
advife the method of pruning and training which is laid down 
in this treatife, to be adopted without lofs of time. 

How common is it to fee the young luxuriant branches 
trained up to their full length every year, and fo carried to the 
top of the wall in a very fhort time ! By which the fruit bear- 
ing branches are robbed of a great part of their nourifhment, 
which weakens them fo much that they have not ftrength to 
produce fruit ; but the bloffoms fall off, and not unfrequently 
the branches decay, fometimes even the whole length, and this 
is afcribed to a blaft ! Luxuriant fhoots fhould be (lopped, and 
all fuperfluous wood fhould be cut out ; otherwife they will 
exhauft a great part of the nouriihment which fhould go to 
the fupport of the fruit-bearing branches. 

There is another fort of blight that fometimes happens 
pretty late in the fpring, viz. in April and May, which is very 
dellru£Hve to fruit trees in orchards and open plantations, and 
againfl which we know of no effectual remedy. This is what 
is called a fire-blaff, which in a few hours hath not only de- 
stroyed the fruit and leaves, but often parts of trees, and fome- 
times entire trees have been killed by it. 

This is generally thought to be occafioned by certain 
tranfparent flying vapours, which may fometimes take fuch 
forms as to converge the fun's rays in the manner of a burn- 
ing-glafs, fo as to fcorch the plants they fall upon, and this in 
a greater or lefs degree in proportion to their convergency, 
As this generally happens in clofe plantations, where the va- 
pours from the earth, and the perfpirations from the trees, are 
pent in for want of a free circulation of air to difperfe thern, 
it points out to us the only way yet known of guarding againfl 
this enemy to fruits ; namely, to make choice of a clear heal- 
thy fituation for kitchen gardens, orchards, &c. and to plant 
the trees at fuch a diflance as to give free admiffion to the air, 
that it may difpel thofe vapours before they are formed into 
fuch volumes as to occafion thefe blafts. 

But blafts may alfobe occafioned by the reflection of the 
fun's rays from hollow clouds, which fometimes act as burn- 
ing mirrors, and oecafion excefiive heat, Againfl this there 
is no remedy. 



1S4 TREATISE ON THE CULTURE AND 



CHAPTER XXVIII. 



OF INSECTS, Sec. 



Of the different Sorts of Infecls infejling Fruit Trees, and the 
Method of Dejlroying than. — How to Prejerve Fruit from 
Birds ; and Dejlroying Rats and Alice. 



OF THE APHIS.* 



x\phides, or Plant-Lice, are a very numerous and deftruc- 
tive tribe of infecls. Entomologies enumerate 7,5 fpecies of 
them; but probably there are many more, as every treeintefted 
by them has a diftincl. fpecies ; and Linnteus names them from 
the different trees that they live upon ; as the Currant Aphis, 
the Plum Aphis, the Cherry Aphis, &c. The males, which 
are very few in comparifon of the females, have wings ; but 
the females are apterous, or without wings. 

Aphides are devoured by the larva of the Myrmeleon 
Formicarius, or ant-eater, of Linnaeus. Ants are likewife 
very fond oi them, on account of a fweet liquor which they 
eject from the anus. Aphides are extremely common. 

xruit trees are frequently very much infefted with differ- 
ent fpecies of the aphis ; the plum, in particular, fufFcrs great- 
ly by them. Thofe which I have moft frequently found on 
plums are, the brown, the green, and the light fea-gre^n aphis ; 
but, as before obferved, different forts of trees generally have 
different fpecies of aphides Great care mould be taken to 
deflroy thefe pernicious infe&s at as early a period of their 
growth as pofiible ; otherwife they will confume the leaves 
and fruit tor that feafon. The beft method that I have found 
for this purpofe is, to take forhe fine wood-afhes mixed with 
one-third part of fine unflaked lime, and throw it on with a 
common dredging-box, till you have covered the underfides 
of all the leaves where you find the infe£ts : This fhould be 

* Thofe who wifn for farther information refpefting infers, may con- 
fult Reaumur's Hiftory of Infecls. 



MANAGEMENT OF FRUIT TREES, &c. 185 

done in the morning early while the dew is on the leaves, 
which will caufe the powder to adhere to them ; letting them 
remain fo covered with the powdered lime for three or four 
days. Then mix unflaked lime and foft water, or water that 
has been expofed to the fun a week at leaft, at the rate of half 
a peck to thirty-two gallons, and ftir it well two or three times 
a day for three or four days. If you have many trees that are 
infecled with infecls, mix up a large quantity in the fame pro- 
portion as the above. I generally mix as much at once as will 
fill a ciftern* about feven feet long by three and a halt broad, 
and three leet deep, and that contains about 550 gallons, which, 
according to the foregoing proportion, requires about two 
bufhels and half a peck of lime. With this liquid, after the 
lime has fubfided, give the trees a good watering, observing 
to throw a confiderable part of it under the leaves, by a bar- 
row engine; this fhould be repeated once a day, tor fix days, 
which will deftroy all the aphides. The engine that I would 
recommend is that of the late Mr. Winlaw's conftru£tion, 
which may be had of Meffrs. Chiefiie and Yowle, No. 72, 
Margaret-Street, Cavendifh Square. 

If you find the infects begin to make their appearance 
again, apply the powder as before directed, and repeat the war* 
tering. 

Particular DireBionsfor ujing the Lime-Water. 

Take the clear water after the lime has fettled, fill the en- 
gine with it, and give the trees a good watering, throwing it 
with as much force as you can under the leaves ; prefiing your 
fore-finger over the mouth of the pipe to fpread the water like 
the falling of fmall rain, which you may very eafily do, at the 
fame time wheeling the engine backwards and forwards, that 
no part of the tree be miffed. This fhould be done in cloudy 
weather, or when the fun is off the wall. It the trees are on 
an Eaft wali, you may begin to water them about halt pafl 
eleven o'clock ; if on a North wall, you may water them the 
fit ft thing you do in the morning ; and if on a South wall, at 
four o'clock in the afternoon ; repeating the watering for at 
leaft fix days fuccefhvely. But if there be cold Northerly 
and Eaflerly winds, or frofty nights, the watering fhould be 
discontinued till the weather is milder. 

Be always careful that your trees^get dry before night, 
and be fure never to water when the fun is on them ; nor 

* If it be a leaden cittern, a little loam, enough to cover the bottom, 
muft be thrown in, and then trod down, before the lime and water are p»5 
in ; The loam will prevent the lime from corroding the metal. 

z 



186 TREATISE ON THE CULTURE AND 

yet water them with the grounds of the lime, which will 
make the trees look very unfightly, and alfo injure the leaves. 
When aphides are numerous at the ends ot the (hoots, 
the leaves there will be curled up ; thefe fhould be all ftript 
off, and the infers crulhed with the toot. 

Of the Acarus. 

The Acarus, or Red Spider, is one of the moft de- 
finitive infefts that can infeit plants, particularly in forcing- 
houfes. 

'J hefe infecls have no wings, and the female is oviparous. 

There are no lels than 82 ipecies of this genus. The 
acarus is very common on trees, particularly the current, on 
the fruit of which it is frequently feen running. 

Thefe infects attack the vines, nectarines, peaches, and 
cherries ; and forced French beans are very fubjecl; to their 
depredations, as are alfo peaches and nectarines on the natur- 
al wail, in hot weather. Melons in trames are very much in- 
fefted with them. I once faw a ridge of melons, of feventy 
lights, fo much injured by them, that when the fruit was full- 
grown, it was good for nothing, and the ftems and leaves 
were completely exhaufted ot their moifture by thefe infecls 
feeding on them. They are equally hurttul to moft exotics 
in hot-houfes. 

The belt thing that I known for deflroying thefe perni- 
cious infefts is moifture; which will alfodeftroy many other 
iniecls in hot-houfes. 

Frequent watering of wall-trees, ftandards, &c. with 
lime-water (the making and ufing of which is defcribed in the 
directions for deflroying the aphis,) and throwing it plenti- 
fully on the underlide ot the leaves, where the acarus is 
generally found, will in a lhort time extirpate that deftru£tive 
infe£L 

For plants, &c. in hot-houfes, I would recommend ufing 
water only, and in the following manner: 

Between three and four o'clock in the afternoon, fill the 
barrow engine with foft water, or fuch as has been expofed to 
the fun all day, and wheel it along the toot-paths of the houfe, 
where they are wide enough to admit it, and fprinkle all the 
plants, prefting your finger on the top ot the pipe to fpread 
the water like a fine thowerot rain, playing alfo againft the top 
lights and fhelves till the water ftands an inch deep in the paths 
ot the houfe.* If you cannot conveniently get the engine inta 

* I have lately feen a ftnall copper engine, made by Mr. Philips, en- 
gine-makei, Blackfriars read, which anlwers very well, when a barrow en- 
gine cannot be got into ihe houie. 



MANAGEMENT OF FRUIT TREES, &c. 187 

the houfe, open the front lights, or when there are no front 
lights, Aide down the top lights, and throw the water in it at 
the front or top. When you begin this operation, if in the in- 
fide, every light rauft be fliut ; and it you throw the water in 
at the front, you mud keep only one light open, which (hut 
immediately when you have fufnciently watered that part of the 
houfe oppofite to it ; and, then opening another light, proceed 
as before ; and fo on, till the whole is properly watered. The 
houfe muft then be kept clofe flint till next morning; this will 
caufe fuch an exhalation from the gUfs, tan, (if there are any 
tan-beds in the houfe,) &c. that the plants will be covered all 
over with the vapour ; which will infallibly deftroy the cocci, 
aphides,, and other infects ; but the watering muff be repeated 
every alternoon, during hot weather only. By this you will 
alio fave a great deal of labour in watering; but fuch plants as 
require much watering fhould be watered before you begin to 
fprinkle the houfe. Belore morning the plants will have im- 
bibed all the moiiture, and the paths will be perfectly dry. 

When I lived at the Botanic Gardens, Chelfea, I obferved 
in hard winters, when we were obliged to keep ftrong fires in 
the ftoves night and day, that the plants which flood on fhelves 
in the dry floves were fo fcorched up that the leaves ufed to 
drop cff, as from deciduous trees in autumn, which gave them 
a very difagreeable appearance. This induced me to confider 
what could be done to prevent it ; when the following method 
occurred to me : About eight in the morning, when the fun 
fhOne out, and there was the appearance of a fine day, I threw 
in water till it covered the floor, which was of tile, from one to 
two inches deep, and kept the houfe (hut the whole of the day, 
unlefs the thermometer rofe to about eighty degrees, which 
feldom happens at that feafon cf the year ; in that cafe, I open- 
ed the door to admit a little air. By the middle of the day, 
the water was entirely exhaled, and the floor perfectly dry. 
This I ufed to repeat two or three times a week, in funny 
weather ; the plants in about a week's time began to throw out 
their foliage, and in a fortnight or three weeks they were in 
full leaf. This iuccefs induced me to take the fame method 
with the tan ftoves and other houfes in fummer, when troubled 
with infefts ; and I had the fatisfaction to find that it had the 
de fired effefl. 

Of the Acarus on Melons. 

As we are now treating of infefcls, although it may look 
like a departure from my original plan, I hope that fome in- 
ftruttions tor deftroying the red fpider on melons will not be. 
unacceptable. 



i§8 TREATISE ON THE CULTURE AND 

Melons, in dry weather, and with a dry heat, are very apt 
to be infefted with the red fpider ; and you may always ob- 
ferve the fymptoms long before you can fee thefe infects with 
the naked eye, by the leaves curling and cracking in the mid- 
dle. Whenever you obferve them in that ftate, in fine warm 
funny weather, I would recommend watering them all over the 
leaves from a watering pot with a rofe, or an engine, about fix 
in the morning ; and about eight o'clock fhade them with 
mats, if the fun fhines, and fhut the frames clofe down till 
about eleven ; then admit a (mall quantity of air, letting the 
mats remain till about three in the afternoon, when they fhould 
be taken off. Shading with mats will prevent the leaves from 
being fcorched by the fun while they are wet. If the wind be 
South or South Weft, I would recommend watering them a- 
gain about three in the afternoon, fhutting them up clofe to 
Jieep the heat in, which will caufe a ftrong exhalation, and de- 
ilroy the fpiders, as they by no means love moilture. In wa- 
tering, throw as much as poffible on the underfide of the leaves, 
where the infe£i generally lodges ; the vines may be gently 
turned, taking very great care not to hurt them ; by which 
means you can eafily throw the water all over the underfide of 
the leaf ; which muft be done in a gentle fhower from the en- 
gine, or from a watering-pot with a rofe, fo as not to wafli up 
the mould on the plants, at the fame time throw great plenty 
of water on the lights and fides of the Jpoxes. After you have 
done watering, lay the vines gently flown again in their for- 
mer pofition. If a funny day, let the mats remain as before 
directed until the leaves of the plants are perfectly dry, admit- 
ting air according to the heat of the day. 

Before the frames and lights are ufed, I would recommend 
•wafhing them well, both infide and out ; fir ft, with clean wa- 
ter, and then with foap-fuds and urine mixed ; ufing a brufh 
or woollen rag in the wafhing; this will kill the eggs of the 
fpiders and other infe£ts that may have been depofited the 
preceding feafon. 

When the ridges are fit for putting the mould on for the 
hills to plant the melons in, it fhould be from a foot to fifteen 
inches deep, and the reft of the bed fhould be covered with 
light mould, or rotten leaves, about one inch deep to keep 
down the fleam. Take care not to make the hills too broad at 
firft (a whcel-barrow full and a half will be enough for one hill,) 
and obferve that the heat is not too great, which will burn the 
mould and the roots of the plants. You will know when the 
beds are of a fine temperate heat, from flicks ftuck in at dif- 
ferent parts of the bed, by the feel of your hand, and the flicks 
having a pleafant fweet fmell. 



MANAGEMENT OF FRUIT TREES, &c. 189 

It will be very proper to water the hills, with a watering- 
pot having a rofe, once a day tor two or three days before you 
put in the plants, keeping the lights fhut, which will defhoy 
any eg s ot the fpider that may yet remain in the crevices of 
the boxes and lights. 

The day on which you mean to put in the plants, you 
fhould give the beds a great deal of air, to let out the fleam 
that has been penned in ; then turn over the hills, and put in 
your plants about three o'clock in the afternoon, making a 
hollow circle round the bottom ot each hill, to feparate the 
mould of the hills trom that on the bed, which will fuffer the 
fleam to evaporate more eafily ; then watering the plants, (hut 
them down till next morning, admitting air according to the 
heat of your bed, taking care not to give too much till your 
plants are well rooted in the hills, which will be in a couple 
of days; it will alfo be neceffary to fhade them in the heat of 
the day, to prevent the plants trom flagging. 

In cold frofty weather, you mult by no means fprinkle 
the plants, as the troftin the night will infallibly bring on the 
canker. 

Solt water fhould be ufed in fprinkling, or fuch as has 
been expofed feveral days to the fun. If the water be very 
hard, put fome wood-afhes into it, and ftir it up two or three 
times a day, it will be fit for ufe in the courfe ot two days; 
let the afhes fubfide, and ufe the clear water only. 

If your melons have been infefted with the fpider in the 
preceding year, by no means ufe any ot the mould again. 

Of the Coccus. 

The Coccus is a genus of infefls belonging to the order 
Hemiptera, whofe males have wings, but the females have 
none. 

The moft common infe6h of this genus are thofe which 
attach themfelves to peach, nectarine, and pear-tre^s; and 
when full grown they have fomewhat the appearance of a boat 
with the keel turned uppermoft. Thefe are apparently with- 
out feet, eyes, or other members, while in this flate ; and lo 
much refembte fome kinds of galls, or excrefcances ot the 
bark, as frequently to be taken for fuch. A thin film of a white 
cotton-like iubffance is interpofed between the flat part of the 
body and the tree. This is common, in a greater or leffer 
quantity, to all the fpecies, and appears at firfi all round the 
edge as a kind ot cement to join it to the tree. 

The males are very few in proportion to the females, and 
not nearly one fourth oi their fize ; they are beautiful little flies, 



j 9 o TREATISE ON THE CULTURE AND 

which, after a fhort, but a£tive life, terminate their exiflence 
without having tailed food, being provided with no fort of or- 
gans for that purpofe. 

Peach, nectarine, and pear-trees, are very much infefted 
with thefe infects : They frequently cut through the bark, and 
the trees then appear as if they had been fciatched by cats. 
I have feen fome trees with this appearance all over them.* 

When thefe infefts fii ft appear on the bark, they fhould 
be fcraped off with a wooden knife, and the Item and branches 
of the tree wafhed with foap-fuds and urine, applied with a 
painter's brufh. This fhould be done in February, before the 
buds begin to come out. But it the outer bark is perforated, 
it muft be cut or pared off with a long knife ; and if ycu find 
any brown fpots in the inner bark, they muft be carefully cut 
out. This difeafe is one great caufe of the canker, and of the 
death of the tree. [See Plate g. Fig. 3.] 

When this difeafe has made its way through both barksj 
as is often the cafe, the blanches on each fide of the tree mav 
be cut clofe to the ftem, if it has an upright one; but if the 
tree be trained fan-tafhion, the belt way is to head it near to 
the place where it was grafted I have headed old pear-trees 
which were fo dead, except a fmall {trip of live bark on one 
fide, that you might rub the bark off them as eafily as off a 
bundle ot faggot-fticks that had been cut upwards of a year ; 
yet thefe trees have (hot out trefh branches to the length of 
feventeen feet in two years, and produced fine fruit the fecond 
year. Apply the compofition immediately after heading, or 
cutting, or paring off the deceafed bark. 

A very deftructive fpecies of the coccus tribe has lately 
done incredible damage to the apple-trees in thenurferies and 
gardens in the neighbourhood ot London. Some Nurferymen 
have loft feveral thoufand apple-trees in one year. Thefe in- 
fers attach themfelves to the bark by their fuckers, and, by 
feeding on the juices of the tree, rob it of its nourishment. 
Such trees as are inftfted with them have a fickly appearance. 
I am happy, however, in being able to fay, that I have nearly 
extirpated them from his Majefty's gardens at Kenfington : 
But, as our neighbours do not pay the fame attention to their 
trees as we do to ours, the infects frequently emigrate to us ; 
this obliges me to be very attentive to their firft appearance ; 
and as I take the earlieft opportunity of deftroying them, the 
trees fuffer very little from their depredations. 

* This, if I am not much miftaken, is the very infect that makes fuch 
dreadful ravages amongft the peach-trees in America. 



MANAGEMENT OF FRUIT TREES, &c. 191 

Thefe infe&s make their nefts generally where branches 
have been cut off, or in hollow places, where the canker has 
eaten holes in the trees. Their firft appearance is like a white 
down ; on touching, or rubbing them, they tinge the fingers 
of a crimfon colour, like cochineal. It fuffered to remain 
long on trees, they take wing, like aphides. The method that 
I have followed for thefe ten years to deftroy them, is as fol- 
lows : 

I rub the places where their nefts are with an old brum, 
fuch as painters ufe, till they are all cleaned ofF ; and ii the 
part be canker-eaten, I cut it clean out with a knife or chifel : 
I then take of foap-fuds and urine equal parts, and with this I 
warn the wound and the bark all round it ; and with a brum, 
apply the compofition mixed with wood-allies and the powder 
of burnt bones, covering the wound all over with it. After- 
wards 1 make fome of the powder of wood-afhes and burnt 
bones, mixed with an eighth part of unflaked lime finely pow- 
dered and fitted, over the hollows, or where knobs have been 
cutoff, 

At the fame time that the trees are cleared of the cocci 
the caterpillars fhould be picked off. 

The firft time that I obferved the new coccus, which has 
done fo much mifchief to the apple-trees about London, was, 
in a garden of my own at Chelfea, about the year 1782 or 3 ; 
and, as far as I can learn, they were imported, among fome 
apple-trees, by the late Mr. Swinton, of Sloane-ftreet. Mr. 
Swinton afterwards removed his nurfery to the King's road, 
near Chelfea College, which now goes by the name of the 
Foreign Nuifery. 

All the gardens about Chelfea and Kenfington are now 
very much infefted with thefe infecls ; and I have frequently 
feen them in feveral other parts of the kingdom. 

Do£lor George Fordyce purchafed feveral apple-trees at 
the fale of the effects of Mr. De la Tour, editor of the Courier 
de l'Europe ; all of which were from Mr. Swinton's nurfery, 
and all infecled with thefe infefts. The dofclor gave me twelve 
of thefe trees, which i planted, and very foon cleared them 
of the coccus. 

MelTrs. Lee and Kennedy, Nurferymen at the vineyard, 
Mammerfmith, Me firs. Grimwood and Co. Kenfington, and 
Meffrs. Gray and Wear, at Bromton-Park nurfery, have ap- 
plied train oil, laid on with a painter's brum, with a view of 
deitroying thefe infe£ts, but they have not been fuccefsiul.* 

* Since writing the above, I have bfen informed, that the Farmers ia 
Kent likewile ufe train oil ; but it they would make a fair trial of urine and 
icap-iuds, they would find it more eftVfUir.I, and it would coft nothing but la- 



i 9 2 TREATISE ON THE CULTURE AND 

Indeed, I by no means approve of applying oil to trees upon 
any account, as, by (hutting up the pores, it is apt to render 
them bark bound. 

Of Caterpillars. 

Caterpillars are very deftru&ive to cabbages, and all the 
braflica tribe, and frequently make depredations on trees, par- 
ticularly the apricot. They fhould, therefore, be carefully 
obferved and picked off. A few years ago, Kenfington Gar- 
dens were very much infelted with them ; but by carefully 
picking and deftroying thero, and all the aurelia that could be 
come at, very few are now to be feen. During the winter and 
fpring, every chryfalis that can be found under the copings of 
walls, on gates, palings, &c. fhould be deflroyed. Many may 
alfo be found about the doors and windows of houfes, under 
the eaves, and in many other places. 

The beft method of preventing trees from being infefted, 
is to fcrape the (terns with a piece of bone or wood made in 
the form of a knife, taking care not to bruife the bark ; and 
afterwards to wafh the tree and wall with an equal quantity of 
foap.fuds and urine mixed,. 

As foon as the leaves are off the trees in autumn, they 
fliould be raked and fwept up ; then carried to the melon 
ground and mixed up with other leaves and dung tor hot-beds ; 
by this means you will get rid of a great number of eggs of in- 
fecls that are depofited on the underfide of the leaves. Then 
wafh all the (terns of the trees, and all the ends of the buds, 
taking care not to hurt the buds : In doino- this, what falls will 
deftroy the (lugs that take Iheiter on the off-fet of the wall and 
in the borders, before they are dug tor planting lettuce, endive, 
&c. This warning fhould be repeated about the beginning of 
February, which will deftroy any eggs ot different infecls that 
Snay (till remain about the trees. A painter's brufh may be 
ufed for laying the mixture on the trees, and a foft broom, or 
a brufli made of the ends ot garden matting, for warning the 
wall. The matting teems preferable, as, being foft and flexi- 
ble, it will enter the holes and crevices. 

The mixture that falls on the border and off-fet of the wall, 
in this fecond warning, will deftroy thofe (lugs and infe£fs 

bour ; befides, what falls on the borders will make a fine manure. The urine 
arjd foap.fuds fhould be faved in tubs in winter ; and, as it will be too ftrong 
for ufe in fummer, it may be lowered by adding water. This mixture will 
alfo be found effectual in killing flags that harbour about the roots of the trees 
and bottoms of the walls. When it foaks into the ground, the flugs will 
work their way, and may eafily be killed by throwing a little more of the 
mixture on them from a watering-pot with i rofe. 



MANAGEMENT OF FRUIT TREES, &c. i 9 g 

that made their appearance early. The (terns and branches 
of the trees may be waihed two or three times, or oftener, in 
the fpring, before the buds begin to fwell ; but the branches 
muft not be rubbed after the trees come into flower ; yon 
may, however, fprinkle them over with the mixture from a 
watering pot with a rofe juft before the buds begin to open, 
but by no means after they are open ; as it will, by its glutin- 
ous nature, render the bloom liable to be fcorched by the 
fun. 

I would recommend the above wafhinqs, &c. for all trees, 
ftandards as well as thofe on walls ; particularly apple, cher- 
ry, and plum-trees. 

If any caterpillars fhould remain, they will be difcover- 
ed by the curling of the leaves; tor every curled leaf has one 
or more caterpillars, or other infefcfs in it ; they fhould there- 
fore be carefully pulled off, and the infects crufhed: It neg- 
lected, they will frequently devour every leaf, leaving the 
tree quite naked, and of courfe deftroy the fruit for that 
feafon. 

There are fome gregarious forts of caterpillars found in 
great numbers enclofed in a net, or bag, refembling a ftrong 
cobweb, and fixed to the branches of trees and fhrubs. Thefe 
neits fhould be carefully picked off, and the infefts crufhed, 
by which vaft numbers of them will bedeftroyed. After you. 
have cleared the tree as well as you pofhbly can, wafh it as 
above directed, which will deftroy thofe ftragglers that may 
flill remain on it. 

Obferve, that after the trees come into flower, inftead of 
wafhing them with urine and foap iuds, they fhould be well 
watered with clear lime-water, mixed with tobacco-water* 

There are feveral fpecies of moths that in the caterpillar 
ftate are very hurtful to plums and other fruit trees : It wil}, 
therefore, be a great advantage to deflroy them on their firf! 
appearance. 

It would be of great fervice to get acquainted as much as 
poffible with the economy and natural hiltory of all thefe in- 
fers, as we might thereby be enabled to find out the moft cer- 
tain method of deflroying them. Were a few of each fort 
of caterpillars put in a box or cafe, and fed with leaves ot 
fuch trees as they generally live upon, they might be obierv- 
ed from time to time uniil they came to the chry Talis, and 
from that to the moth or butterfly ftate, and thus a more per- 
lecf knowledge of them might be obtained, 

A a 



i 9 4 TREATISE ON THE CULTURE AND 

It would be neceffary to have feparate divifions in the 
cafe for each different fpecies, and to put fome earth in the 
bottomof each divifion, which fhould be moiftened occafion- 
ally, as fome of them bury themfelves in their chryfalis flate, 
while others adhere to walls, gates, or palings. 

Frefh leaves fhould frequently be put in, and the box or 
cafe covered with a piece ol fine canvafs, or gauze, to admit 
the frefh air. 

At the fame time that the trees are cleared of the coccus, 
aphis, or any other infecls, the caterpillars fhould be carefully 
looked tor and picked off. You will obfcrve, that they fbel- 
ter themfelves at the ends of the moots, in the flowers, and 
at the bottom of the foot-ftalka ol the flowers. There are two 
or three forts that inteft fruit trees, two of a brown and one 
of a green colour. Four years ago the apple-trees fuffcred 
very much by a blight ; they had all the leaves eaten off, and, 
of courfe, bore no fruit. I fir ft had all the caterpillars care- 
fully picked off: I then cut out the cankered wood, and waffl- 
ed the trees with a mixture of urine, foap-fuds, and frefh 
cow-dung, fumcient to bring it to the confidence of paint, 
laying it on all over the Items and branches of the trees, par- 
ticularly where the decayed parts were cut out: After this, 
the trees recovered in a manner that furprifed every one who 
faw them; and they ft 111 continue in a thriving flate, and bear 
very fine fruit. 

In 1795 I ufed the above method with a great many 
dwarf apple-trees ; and the effect was fo vifible next feafon, 
that all who faw them took notice of the great difference be- 
tween them and the remaining trees, which we had left to na- 
ture; the latter bearing no fruit, and their leaves being eaten 
by the caterpillar, while the former have borne fine clean 
fruit ever fince. 

The trees, twenty-five in number, which I left to nature, 
continued in a fickly flate tor three years, neither bearing fruit 
nor putting forth fhoots. After the third year I headed them 
down, fcraping the Items and cleaning off the infecls ; they 
are now recovered, having made as fine wood as the others, 
and are in a healthy flourifhing ftate. 

Fig. 2, Plate. 9, reprefents different ftates of a kind of 
moth, whofe caterpillar has for many years done great mif- 
chief among pear-trees on walls. One wall in particular, in 
Kenfington Gardens, was very much hurt every year, for fev- 
eral years fucceffively. I imagined that it had been the effect 
of lightning, or a blight ; till, on picking off the caterpillars, 
we found a fmall fort in its cafe, flicking to the leaves, as 



MANAGEMENT OF FRUIT TREES, &c. 195 

at a. [See the Defcription cj the Plate.'] All the firft leaves 
were deftroyed by (he caterpillars : I was, therefore, rejoiced 
that I had found out the caufe of their being fo much injured 
every year, being perforated in many places, and dropping off 
very early. 

The Chermes. 
Chermes is a genus of infers belonging to the order He- 
miptera, and of which there are twenty-fix fpecies. They 
take their fpecific names from the different plants which they 
frequent ; as the Chermes Graminis, or Grafs Bug ; the Cher- 
mes Ficus, or Fig-Tree Bug, &c. The latter is one of the 
largefl of the genus, and is brown above and greenifh beneath. 
It has tour long wings, which are placed in form of an acute 
roof. The larva, which is of an oblong form, has fix feet, and 
its motion is flow. When it is attempted to catch the cher- 
mes, it makes its efcape rather by leaping than flying, by means 
of its hinder legs, which play like fprings. Some of thefe in- 
fers have a manoeuvre worthy of notice. Several fpecies are 
provided at the extremity of their body with a fmall fharp- 
pointed implement, but which lies concealed ; and this they 
draw out in order to depofit their eggs, by making a puncture 
in the plant that fuits them. By this method the fir-tree cher- 
mes produces that enormous fcaly protuberance which is to 
be found at the fummit of the branches of that tree, and which 
is formed by the extravafation of the juices occafioned by the 
punctures. The young larvae fheker themfelves in cells con- 
tained in the tumour. The directions for deftroying the coc- 
cus are applicable to this infe£f. 

The Thripsl 

The Thrips, of which there are eleven fpecies, alfo be- 
longs to the order Hemiptera. This infe£l is, in general, fo 
fmall as to be fcarcely difcerned by the naked eye. It is, how- 
ever, very pernicious to fruit trees, fometimes attacking the 
fruit as well as the leaves. To deftroy this infecl, follow the 
directions given for deftroying the coccus. 

The Phlcena, or Moth. 

There are numerous fpecies of this well known infe£r, 
and their caterpillai s differ greatly as to fize, fhape, and colour. 
All of them, after calling the flough feveral times, fpin their 
cod, in which they are transformed to chryfalids. They are 
frequently found in this ftate, rolled up in the leaves of trait 
trees ; particularly thofe of pears, plums, and cherries. Thefe 



t 9 6 TREATISE ON THE CULTURE AND 

leaves mod be caietully picked off, and the infects crufhed : 
The trees mult then be wafhed with clear lime-water mixed 
with tobacco-water. This warning would be found tifri.il 
when the infect is in its larva Hate, after picking off and 
cnilhing as many ot the caterpillais as pofiible. Sec Cater- 
pillars. 

Sphinx, or Hawk Moth. 

There are 165 f pedes ot this genus, ten ot which are 
found in Gie..t Bntain and Ireland. 

The name ot Sphinx is given to this genus on account of 
the lingular attitudes ot their caterpillars, who apply the hind- 
er pan ot their body to a branch of a tree, and hold the reft 
of it ereci, like the Fabulous Sphinx. Molt ot them fpin their 
cod under ground. The fphinges appear either early in the 
morning, or alter funfet, and fly heavily and fluggifhly, often 
emitting a kind ot lound. Many ot the caterpillars are green 
and fmooih, fome brown, or yellow, and otheis are f potted, 
or have belts. 1 he fphinx may be destroyed by the lame 
method as the phalscna. 

The Phalana Bombyx Neujlria. 

The Phalaena Neuftria, or Lackey Moth, lays its eggs in 
rings round the branches of fruit trees, exhibiting the appear- 
ance ot a necklace. Thefe being very hard, and adhering 
clofe to the bark, mull be cut off with a fharp knife, taking 
care to wound the bark as little as pofhble ; and wherever the 
jknife enters, it will be necelTary to rub in a little of the com- 
petition. 

The Papilio. 

The Papilio, or Butterfly, belongs to the order Lepidop- 
iera. There are a gieat many fpecics c! this genus, generally 
diftinguifhed by the colour of their wings : The more com- 
mon forts, with their caterpillars, are fo well known, as to ren- 
der a defcription of them unnecellary. The caterpillars and 
chryfalids mutt be caietully picked, and the trees well water- 
ed with clear lime-water and tobacco-water mixed. 

The Cicada. 
The Cicada, Frog-Hopper, or Flea-Locuft, is a genus of 
infects belonging to the older Hemiptera. The larva of fev- 
eral of this genus evacuate gteat quantities of a frothy matter 
upon the branches and leaves ot plants or trees, in the midll of 
W&ich ihey conjlantly refide, probably for fhelter againft other 



MANAGEMENT OF FRUIT TREES, &c. 197 

animals ; perhaps, alfo, the moi (lure of this foam may ferve 
to fecure them trom the fultry rays of the fun. 

As the froth emitted by thefe infe£rs is very unfightly, 
and as they are alfo hurtful to trees, by eating the leaves, they 
mould be defiroyed by rubbing off the larvze with the hand, 
and afterwards watering the tree plentifully with ib ft water*, 

Of Earwigs. 

Earwigs are very defbu£Hve to fruit, particularly peaches. 
The method that I would recommend for dellroying them, 
and which I have long purfued with fuccefs, is as follows : 

Tdke old bean ftaiks, cut them about nine inches long, 
tie them up in fmall bundles, with fome pack-thread, or with 
fmall yellow willows ; and hang them about on different parts 
of the trees. The firlt thing )ou do in the morning, being 
provided with a board about eighteen inches fquare, and a 
fmall wooden trowel, take down the bundles of bean ffalks, 
one by one, (hike them again (f the board, and with your trow- 
el kill the earwigs as they fall out of the ftaiks. If you fol- 
low this up every morning, (or every other morning) you will 
be able to keep them under. 

The foregoing meihod will anfwer for any fort of trees 
infefted with earwigs. In fome years I have feen a great part 
of the fruit, efpecialiy the fmooth-fkinned forts, deffroyed by 
thefe infefts and a fmall green caterpillar ; and in a fcarce 
year of fruit, the leaves of peaches are frequently defiroyed 
by them. 

Of the Ant. 

The Ant is very deltru&ive to fruit, efpecialiy the peach 
when ripe; you will frequently fee thefe infecls travelling all 
over the tices. and fometimes the fruit will be filled with them. 
The befi method that I have found to deftroy them is, to get a 
fharp pointed wooden ftake, or an iron crow, if the ground be 
hard, and with it bore a hole not far from the flem of the tree, 
and as deep as the ground will permit. By flirring the earth, 
you will fet the ants in motion : Then work your flake or crow 
round the fides oi the hole, making them as fmooth as you can ; 
the ants will come to the mouth of the hole and tumble in, 
and by the fhape of the hole and fmoothnefs of its fides, will 
be preventedjrom climbing up again. When you fee a great 
many in the bottom of the hole, pour in fome water from a 
watering-pot ; and thus you may drown thoulands of them. 

This is an eafy and fimpte way to get rid of ants. Some 
are of opinion that they do good by eating the aphides ircm off 



i 9 S TREATISE ON THE CULTURE AND 

the trees ; but I have always thought that they do much more 
hurt than good. 

You may likewife deftroy many of them by mixing quick- 
lime with foot, and laying it along their roads where you fee 
them thickeft ; but where you can come at their nells, the beft 
way is to put a piece of quick- lime into it, and pour as much 
water over the lime as will Hake it, the heat ol which will de- 
stroy them : When you have poured in the water, cover the 
lime with a turf or a little earth, which will render it more ef- 
fectual, by confining the heat. You may flake the lime with 
a mixture ot urine and foap-fuds, which will render it ftill 
more effectual. 

Ii a little of the powder of ftavefacre be laid on the ground 
round the item ot a tree, it will prevent anis from afcending it. 

Sluss. 

o 

Thefe infefts are frequently found harbouring about the 
foundations of walls, and about the roots of peafe, lettuce, &c. 
They may be picked off and killed, by putting them into a pot 
in which is a little fine unflaked lime ; or the ground where 
they are fliould be well watered with foap-fuds and urine, mix- 
ed with tobacco-water. When they are numerous on the fur* 
face of the ground, which frequently happens atter rain, or in 
a dewy morning, fine unflaked lime thrown over the borders, 
8cc. will deftroy them. But I prefer the above mixture, which, 
if the ground be well watered with it, will bring them up out 
of their holes, when they very foon die : It will alfo deftroy 
their eggs, which they always depofit in the earth. 

Snails 

Snails, during the winter, gather themfelves together in 
duffers ; and in that feafon are frequently found in great num- 
bers behind wall-trees, and in holes ot the walls. They muff 
be carefully picked off and crufhed, which is the only effectual 
way ot getting rid of them. If any fhould efcape, they fhould 
be deftroyed as they make their appearance in the fpring. As 
they alfo depofit their eggs in the ground, the borders fhould 
be well watered, as directed for flugs. 

Of Wajps and Flies. 

As foon as the Wafp and Large Flefli Fly (which are very 
deftrufciive to all kind ot fruit, particularly grapes) make their 
appearance, get ready feveral bottles, or phials ; then mix up 
grounds ot wine, or beer, with fweepings ot fugar, honey, or 
grounds ot molaffes, and with this mixture fill the bottles half, 



MANAGEMENT OF FRUIT TREES, &c. 19$ 

or three quarters full, then place fome of them at tbe^bottom 
of the wall and hang a fufhcient number up by a pisfce of yel- 
low willow or pack-thread on the nails againft the walls in dif- 
ferent places, obferving to empty them frequently, as they fill 
with flies and wafps; firft pour the liquor into an empty bottle, 
and then fhake out the dead infe£ts, crufhing them with your 
foot, that none of them may revive : then pour back the liquor 
into the bottles and phials, as at firft. In this manner you may 
deftroy a great many before the fruit becomes ripe. If you 
begin to hang up the bottles as foon as ycu fee the fly, which 
comes much earlier than the wafp, you will be able to deftroy 
great numbers of them, and will have the bottles ready for the 
wafps when they make their appearance. The fly will be 
found as deftruclive as the wafp to grapes. 

When the weather is hot, and the wafps are numerous, if 
they do not enter the bottles taft enough (which will happen 
when the fruit is very ripe,) take a little oil in a cup, and with 
a feather dipped in it touch their backs, and they will inflantly 
drop down: On obferving, you will find them turned black 
and green by the effecl s of the oil.* It is amazing what num- 
bers a diligent perfon can deftroy in this way in a day. Oil 
has the fame eflecl on flies ; but it is very difficult to touch 
them with it as they are fo quick in their motions. 

Of Birds. 

When fruit begins to ripen> birds will attack it. The 
bed preventative in this cafe is, to cover the trees with nets, 
or buntine, a fort of cloth of which (hips colours are made. 
Thefe will admit a free circulation of air to the fruit, and will 
foon dry after rain : They will alio be a good covering for 
the trees in faring, in cold, wet, or fnowy weather. 

Rats and Mice. 

Thefe vermin do a great deal of mifchief in gardens, in 
fheds, and other places, where they frequently deftroy great 
quantities of beans, peas, and other feeds; it is, therefore, 
the intereft of every gardener to kill as many of them as doI- 
fible. 

There are different ways of deflroying them, by traps, 
and by poifon ; but I would advife never to life arienic,.<or 
corrofive fublimate, for that pur-pole, except under particular 
circumftances, as they are deadly poilon : Nux vomica will 
generally anfvver the end as well, without the danger. In cafe 

* Oil kills infetls by clofiag up the lateral pores by which they breathe. 



200 TREATISE ON THE CULTURE AND 

of being accidentally tailed bv children or others, it will be 
attended with no worfe confequence than leaving a dirigreea- 
ble bitter talle in the mouth ; unlefs, indeed, a confiderable 
quantity ot it be taken, which would, no doubt, prove fatal ;* 
as it is po fie fled ot a ftrong naicotic quality, and is found a 
certain poifon lor dogs and c,»ts, as well as for rats and mice. 
All domeftic animals Should, theietore, be kept trom the plac- 
es where the poifon is laid A very good way to prevent ac- 
cidents is, to enclofe die traps in cafes, having holes in the ends 
of them large enough to admit the rats, but fmall enough to 
exclude dogs, cats, Sec. 

A Baitjo r Rat Tiaps. 

Take a pound of good flour, three ounces ot molafles, 
and fix drops of the oil ot carraways ; put them all in a difh, 
and rub them well together till they are properly mixed; then 
add a pound ot crumbs of bre,>d. 

Set the traps, baited with fome ot the foregoing mixture 
as near their haunts as poflible ; but, for two or three days, fo 
as not to tall or fhike on the rats going in, and let them have 
free liberty to go in and out at pleafure ; this will make them 
fearlefs. Lay tome ot the bait at the rat- holes, and fcatter a 
little of it quite up to the traps, and fo on to the bridge of each 
trap, where you may lay a handful. It may alfo be proper to 
fcent the traps with the following mixture, tor the purpofe of 
enticing the rats into them. 

Take twenty drops ot oil of rhodium, fix or feven grains 
of mufk, and half an ounce of oil of annifeed ; put them in a 
fmall phial, and fhake it well before ufing : Then dip a bit ot 
twitted paper, or rag in the mixture, and rub each end ot the 
trap with it, if a box-trap, and put two or three drops on the 
bridge, leaving the paper or rag in the trap. Ot whatever 
kind the trap is, it fhould be fcented : Once in a twelvemonth 
will be iufficient. Then throw fome chafF, mixed with a little 
wheat, about the bottom ot the trap, in order to deceive the 
rats ; for they are very fagacious, and will not enter a fufpi- 
cious place. This will be neceflary to be done only at the fir ft 
time ot fetting the traps ; tor after fome rats have been caught 
and have wateied and dunged in them, rats will enter boldly 
when they find others have been there before them : Do not 
therefore, wafh or clean out the trap, as fome people do before 
they fetit again ; but let the dungand urine remain in it. Keep 

* It has been taken in dofes frcm five to ten grains, twice a day, in in- 
termittent! and dyfenttfries. 



MANAGEMENT OF FRUIT TREES, &c; aoi 

the places where the traps are fet as private as poflible ; and 
when you fet them for catching, mix no bread with the bait, 
as the rats will in that cafe be apt to carry it away. 

When you find the holes quiet, and that no rats ufe them, 
ftop them up with the following compofition : Take a pint oE 
common tar, half an ounce of pearl-afhes, an ounce of oil o£ 
vitriol, and a good handful of common fait, mix them all well 
together, in an old pan or pot. Take fome pieces of paper, 
and lay fome of the above mixture very thick on them, then 
flop the holes well up with them, and build up the mouth o£ 
the holes with brick, or ftone, and mortar : If this be properly- 
done, rats will no more approach thefe, while either fmell or 
tafte remains in the compofition. 

To kill Rats in Places where you cannot fet Traps. 

Take a quart of the bait already defcribed, then rafp into 
it three nuts of nux vomica, and add a quarter of a pound of. 
crumbs of bread, if there was none before ; mix them all well 
together, and lay it into the mouth of their holes, and in differ- 
ent places where they frequent ; but firft give them of the bait 
without the nux vomica for three or four fucceeding nights ; 
and when they find ii agrees with them, they will eat that mix- 
ed with the nut with greedinefs. 

R.ats are frequently very troublefome in mores and drains. 
In fuch cafe, arfenic may be ufed with fuccefs, as follows : 
Take fome dead rats, and having put fome white arfenic, fine- 
ly powdered, into an old pepper-box, fhake a quantity of it on 
the foreparts of the dead rats, and put them down the holes, or 
avenues, by the fides of the fhores, at which they come in ; 
this puts a ftop to the live ones coming any further ; for when 
they perceive the arfenic they will retire immediately ; where- 
as, it you were to put down the dead rats without the arfenic, 
the live ones would eat them. 

What has been faid relates chiefly to rats ; we mail now 
give fome directions for deftroying mice. 

Take a quart of the bait prefcribed for rats, before there is 
any bread mixed with it ; then take four nuts of nux vomica, 
and rafp them very fine, otherwife the mice will pick out the 
food from it, on account of its bitter tafte ; rub them well to- 
gether ; lay fome of it on a piece of paper, or, if without doors, 
on a piece of tile, removing all other food from the place, and 
it will kill all that eat of it. What is not eaten, take away in 
the morning, and replace it at night. If this be in a garden, 
fhelter it with boards, or tiles, that it may not get wet. 

Ba 



«>2 TREATISE ON THE CULTURE, Sec. 

I would recommend fetting fourth-figure traps in gardens : 
1 hefe are [o well known to gardeners, that they need no de- 
scription. They may be baited with garden beans. 

Traps are alfo made by ft ringing garden beans on a piece 
of fine pack-thread, as you would firing beads, then driving 
in two finall flakes at the breadth of a brick from each other, 
and fetting up a brick, or {tone, or a board with a weight on 
it, inclining to an angle of about forty-five degrees ; then tie 
the firing, with the beans on it, round the brick and flakes, 
to fupport the brick in its inclining pofition, taking care to 
place all the beans on the under fide of the brick. The mice 
in eating the beans will alfo cut the pack-thread, and fo difen- 
gage the brick, or flone, which falling on them, kills them. 

There is nothing new in the foregoing method ; but, as 
field-mice will feldom enter a clofe trap, I thought proper to 
mention it. 

As mice are frequently carried into gardens with flraw, 
or litter, and are there extremely huitful, deflroying beans 
and peafe in fpring, as alfo lettuces, melons, and cucumbers 
in frames, it is neceffary to take fome pains to deflroy them. 



OBSERVATIONS 



ON THE 



DISEASES, DEFECTS, AND INJURIES, 



IN ALL KINDS OF 



FRUIT AND FOREST TREES. 



INTRODUCTION. 



It redounds very much to the general honour of the Britifli 
nation, as well as to the particular credit of the Society for the 
Encouragement of Arts, Manufa&ures, and Commerce, and 
feveral other AlTociations for the Advancement of Agricul- 
ture, &c. that the face of the country has, in the com fe of the 
prefent century, received fo much improvement, and fuch 
added beauty. 

The premiums and honorary marks of distinction held 
forth by thefe Societies have excited a fpirit of emulation, or 
fuggefted a fpirit of improvement, among perfons of every 
rank of life, which have been productive of many discoveries 
of no common benefit in their prefent effecls, and of great 
promife from their future confequences, to the community at 
large. 

But, notwithstanding the flrides which modern agricul- 
ture has made towards perfection in many points, there is one 
particular and very interesting branch of this fcience which 
improvement has not yet embraced, viz. the growth of timber, 
and the culture and management of plantations both of fruit 
and foreft trees. 

The profeffion of a gardener has been the employment 
of my life ; and during a long fucceflion of years, it has been 
an object of my particular fludy to inveftigate and difcover 
the latent caufes of thofe various defefts and difeafes to which 
all kinds of trees are more or lefs fubje£t, and the injuries re- 
fulting from them, by obftrufcting the fertility of fruit trees, 
and diminishing the quantity, as well as quality, of timber in 
foreft trees. 

Having acquired a competent knowledge of the evil in all 
its appearances and effefts, my attention was directed toward 
the difcovery of fuch a remedy as might not only counteract 
the progreSs of thefe diSeaSes in fruit and foreft trees, but alSo 
afford nature fuch powerful afRftance, that fhe might be enabled 
to renovate, as it were, fertility in the one, and found timber 
in the other. Of my SucceSs in thefe endeavours to promote 
the general advantage of this country in a matter So connected 



«o6 OBSERVATIONS ON THE DISEASES, &c. 

with its beft interefls, I have that clear conviclion which I 
truft, will be hereafter communicated to every part ot the 
kingdom where the applicaiion ot my experience fhall be 
made and profecuted. 

The inquifitive fpirit which accompanied my profeflion- 
al purfuits, with the natural dehre ot improving my private 
practice in the management ot the various kinds ot trees under 
my care, led me by degrees to this difcovery. The idea, how- 
ever, ot making it public never occurred to me, till the many 
trials and experiments that I had repeatedly made, both on 
Iruit and foreft trees, in the Royal Gardens at Kenfington, had 
attracted the notice ot many perfons of high rank, as well as 
philofophical eminence, and prompted them to tavour it with 
a particular examination. Their invefligation of my procefs 
and method of curing the defeats and injuries which, from va- 
rious caufes, thofe trees had fuftained, by producing convic- 
tion in their minds, gave the molt flattering encouragment to 
me. Indeed, the application of the remedy had been attended 
with fuch uninterrupted fuccefs, that its falutary and certain 
cffe6t.s were evident to every one who favoured it with an at- 
tentive obfervation. Many, who vifued me with the mod 
decided opinions againft the fuccefstul application of any rem- 
edy for trees in a very advanced ftate ot decay, did not hefi- 
tate, on an invefligation ot the fubjecf, to acknowledge that 
their prejudices were not only removed, but that their judg- 
ments were perfe6f.ly convinced of the powerful efficacy of 
the difcovery, and the very great advantages which, both in an 
individual and a national view, might be derived trom it. 

Among the more early inquirers, were the Commiifion- 
ers appointed by Parliament to examine into the ftate of the 
woods, forefls, and land revenues of the crown ; who, in the 
courfe ot their lurveys, had perceived a great number ot trees 
in the Royal Forefls to be materially injured; and their anx- 
iety to prevent the lofs or further damage of fo much valua- 
ble timber induced them to honour me with a letter* concern- 
ing the effecis ot injuries done to oak-trees, and the means of 
preventing or curing defeels in timber from various caufes 
therein itated. 

In reply to this inquiry of the commiflioners, I did my- 
felf the honour of addrefling them two fucceflive letters. t 

Shortly after the date of thefe letters the commiflioners 
favoured me with a vifit at Kenfington, to examine the procefs 

* See Mo. i, of liie Appendix. 

f Sec Nos. z and 3, of the Appendix. 



OF FRUIT AND FOREST TREES. £07 

and mode of cure which I had adopted, as well as the effecls 
which my remedy had produced on trees of various kinds and 
ages to which it had been applied. Thoie gentlemen feemed, 
in a moft particular manner, to intereft themfelves in afcer- 
taining the utility and benefit that might arife from the applica- 
tion of it to many thoufand valuable trees in his Majefty's 
woods and forefts, which had received injuries of fuch a kind 
as, if left to the una {lifted efforts of nature, would occafion a 
very confiderable diminution in the value and the quality of 
the timber, and might even terminate in their entire ruin.* 

This very attentive and minute examination of the feve- 
ral objects of their inquiry being followed by the cleareft con- 
viction of the great public utility which would refult from a 
general application of the remedy, the cornmiffioners were 
pleafed to make a reprefentaiion of it to the Lords of his Majef- 
ty's Treafury, under whole fanttion it was fubmitted to the 
consideration of the Houfe of Commons by Mr. Rofs, on the 
24th of July, 1789 ; and on his motion, an humble addrefs 
was prefented by that honorable houfe, to his Majefty on the 
fubje&.t 

In confequence of this addrefs, a committee of Members 
of boih Houfes of Parliament undertook, at the inflanceot the 
Lords of the Treafury, to inveftigate the efficacy of my com- 
paction ; for which purpofe, they moft attentively examined 
the ftate, condition, and progrefs of cure, of the decayed and 
injured trees in Kenfington Gardens, to which it had been ap- 
plied, in experiments of various kinds, for upwards of feven 
preceding years ; and, after having by a very full enquiry, 
itrift inveftigation, and the moft minute attention, fatisfied their 
minds in everv particular, they reported to the Lords of the 
Treafury the refult of their examination, exprefling their unan- 
imous opinion and conviction, that " The Compofition was 
a difcovery which might be rendered highly beneficial both to 
individuals and the public." That repoi t, and alfo a letter pre- 

* Mr. Nichol, of Redbridge, Hants, Purveyor fcr Pctfmouth Dock, in- 
formed me that the average of the damaged timber brought to thai place was 
never lefs than one fourth of the total quantity of timber brought in annual- 
ly ; and cot uufrequentiy it amounted to a third. It, however, the trees that 
have received any injuries were prepared, and ;he compofition applied as di- 
rected in this treatiie, the cavities, or wounds, would be fifed up with new 
and found wood. And if recent wounds, occafioned by lopping or breaking 
oft" branches, were immediately JreiTed in a ptoper manner with the compo- 
fition, the tree would iuftain no irjury ; as the wounds would be healed and 
covered over with new and found baik in a (hort fpsceof time ; So that thcte 
would not be found a foot of damaged timber. 

1 Zee No. 4, of the Appendix. 



2o8 OBSERVATIONS ON THE DISEASES, &c. 

vioufly written to the committee by the Commiffioners of the 
Land Revenue, or which I have been favored with copies, 
are, for the further information of the public, inferted in the 
appendix.* 

Having been thus honoured by the unanimous approba- 
tion ot perfons fo refpe&able for their rank, character, and 
knowledge, I proceeded to exert myfelf in making various ad- 
ditional trials and experiments, to enable me to give farther 
proofs ot theefficacv ot my compofition, in reftoring the pow- 
ers of vegetation to trees fo far decayed as to be of no value as 
timber, but wh ch, from their fituation as a fkreen, or as 
compjiing part ot a general uniform appearance in the Royal 
Gardens, it became a defirable object to preferve. Nor were 
my endeavours lefs fuccefsful in this fubordinate experiment, 
than they had been in thofe which were directed by circum- 
flances of fuperior intereft ; tor I had the very great fatisfac- 
tion to find, that in confequence of my treatment of trees in that 
if ate of decay which hasjufl been fpecified, a few years growth 
has filled up unfightly chafms, and reftored that uniformity to 
their local pofition, which young plants fet in their places 
would not have accomplifhed in a long courfe ot fucceflive 
years. 

The report of the committee having been laid before his 
Majefly, in confideration of the great utility and advantage 
which muft arife to the country at large from the ufe ot this 
compofition, his Majefty was mod gracioufly pleafed to order 
a reward to be given to the author, for making known to the 
public the materials of which it is compofed, with the method 
of preparing it, as well as the mode of its application ; and, in 
order to diffufe the benefits of this difcovery throughout the 
kingdom, an advertifementt has been inferted in the London 
Gazette, and in mod ot the town and country newfpapers. 

The very great importance to this country ot fecuring a 
continued fucceflion of good, healthy, and well-growing forefi: 
trees, producing found, unblemifhed timber, for fupplying the 
various wants of the public, muft be evident to every man's re- 
flection ; nor need it be obferved, that numberlefs large trees 
in the woods, parks, and forefts, of this kingdom, are, from 
various caufes, rendered unfit for ufe, and the timber fo much 
damaged as to occafion a confiderable diminution in its 
value. This evil arifcs, in fome inftances, from unfkilful 
management, and in others from external accidents; among 

* See No. 5, of the Appendix. 
t See No. 6, of die Appendix. 



OF FRUIT AND FOREST TREES* 239 

Which are, the ruinous effecls of hurricanes and high winds, 
when the trees are generally left, in their wounded and dif- 
figured (late, to the accelerated operations of inevitable de- 
cay. It alfo not unfrequently happens, that the heirs of large 
eftates, on coming to the pofleflion of them, order great num* 
bers of trees to be promifcuoufly felled, before they have at- 
tained a ftate of maturity, without paying the leaft attention 
to provide a fucceflion of young trees to fupply their place ; 
by fuch inexcufable negligence defeating the ends propofed by 
the provident care and wifdom of their anceftors, depriving 
the public of a valuable fource of timber, either for domeftic 
purpofes or national ufe, and reducing their country to a de- 
pendance on foreign produce tor fupplying the demands of 
her fleets and manufactures. 

I (hall efteem myfelf mod happy, if, in giving this trib- 
ute of information to the general flock of public improve- 
ment, I fhould promote an influence that may excite noble- 
men and gentlemen, and proprietors of land of every denom- 
ination throughout the kingdom, to be aftively folicitous in 
planting and preserving oak-timber, the native growth of their 
country ; that Great Britain may never be under the danger- 
ous as well as difagreeable necellity of trufting the fafety oE 
her feamen to the inferior texture and lefs durable quality of 
foreign growths; while the hardy oaks of England, which for 
ages paft have been confidered as affording the bed timber 
in the world for this building, and may have been faid to have 
brought home vi£fory and commerce from every part of 
the globe, are no longer fuffered to diminifh, as they have 
done of late, to the manifefl detriment and difhonour of out^ 
country. 

Such an evil (and it is of no common magnitude) proceeds 
from the negligence and inattention of the landed men, who, 
from a fpirit of patriotic ambition, as well as private intereff, 
fhould pay a very vigilant attention to the maintaining of a 
fucceflion of healthy, well-growing timber, for the fervice of 
their country, nor any longer fuffer the internal refource&of 
the kingdom to fail in turnifhing materials for that great na- 
tional objeft, the fupport of the Britiih navy ; as well as for 
the many various demands of domeftic utility. By making 
fuch a provifion for the public wants, they will add to their 
own immediate wealth, as well as to the fortunes of ihofe whu 
come after them : And, while I exprefs my wiihes that fuch 
general good defigns may be put in univerfal pra&ice, I may 
exprefs my belief, that the difcovery which I have made, and 

C2 



210 OBSERVATIONS ON THE DISEASES, &c. 

which is now divulged to the public,* will facilitate the means 
of profecuting them, to the eflential advantage of the Britiih 
Empire. 

General Obfervations on the Di/eajes, De/ecls, and Injuries, of 
all Kinds of Fruit and Forejt Trees. 

In the courfe of moie than thirty years practice in culti- 
vating, pruning, and keeping of garden fruit trees, I have ob- 
ferved, that from natural caufes, accidents, and unfkiHul man- 
agement, they were fubjecl to injuries of different kinds, which 
always diminifhed their fertility, and frequently rendered 
them wholly unproductive. 

All trees that bear Hone-fruit are liable to emit a gum, 
which, by producing a canker, proves fatal to the health and 
vegetation of the tree. Moll fore ft trees are alfo liable to 
what is called a bleeding, which proceeds from any injuries 
that obftrutl the circulation of the juices. Of thofe which 
fuffer from bad management or accidents, fome are injured by 
unfkilful pruning, and lopping at improper feafons of the 
year ; and others by the violence ot high winds, having boughs 
or limbs torn from their bodies ; which being left in that ftate, 
expofed to all the inclemency of hard frolts, are often crack- 
ed or rent in the wood ; or from heavy and foaking rains, the 
wounds imbibe fo large a quantity ot wet and moifture, as, by 
caufing a fermentation with the natural juices, brings on dif- 
eafe, and in time deftroys the health and vegetation of the 
tree. Thefe, among other caufes, tend to produce decay and 
barrennefs in fruit trees, as well as defecls in timber, to the 
great lofs of the public in general, as well as eflential injury to 
the individual proprietor. 

To remove thefc evils, and to prevent the ill confequenc- 
es arifing from the caufes already defcribed, 1 Jubmit to the 
experience of the public a remedy difcovered bv myielf, which 
has been applied with never-failing fuccefs to all kinds of fruit 
trees, and has not only prevented further decay, but actually 
reftored vegetation and increafed truitfulnefs, even in fuch as 
were apparently barren and decayed. It has produced alfo 
a fimilar effedl on fore ft trees, by relloring them to foundnefs 
of timber and healthful vegetation, and covering, as it were, 
vifible nakednefs and increaOng decay, with frelh and vigor- 
ous foliage. 

This remedy is a compofition formerly applied in the 
manner of a plafter, but now in a liquid ftate, and laid over 

* See Nor. 6 and 7, cf the Appendix. 






OF FRUIT AND FOREST TREES. 211 

the wounded or injured part of the tree with a painter's brufh : 
It is of a foft and healing nature ; poflefTes an abforbent and 
adhefive quality ; and, by refilling the iorce of wafhing rains, 
the contraction of nipping frofls, and the effecls of a warm fun 
or drying winds, excludes the pernicious influence of a 
changabie atmofphere. 

The difcovery of it is the refult of much reflection and 
fludy during a long courfe of years, and of a great variety of 
experiments, made at a very confiderable expence, to afcertain 
the efficacious powers of the application. Nor (hall I hefitate 
a moment to declare my firm belief, that wherever it fhall be 
properly applied by the proprietors of gardens, orchards, and 
woods, it will be produ6live of all the advantage that can be~ 
dei ived ffom refloring as well as preferving vigour and fertil- 
ity in all kinds of fruit trees ; as alfo from preventing decay, 
and promoting health and found timber, in every fpecies of 
forefl trees : And how great that advantage may be, it is in the 
capacity of every one to determine. 

On the Management of Forejl Trees. 

The received opinion and common practice of mofl pro- 
feflional men has been, to prune or top their trees, from the 
month of October, when the juices have been ex hau fled by 
the fummer foliage, autumnal fruit, and general nourifhmentof 
the body of the tree, until the month of March, when the fap 
or juices, re-invigorated by nature during the winter's repofe, 
begin to re-afcend and perform the annual function of cloth- 
ing it with frefh foliage, bloffoms, and fruit. The reafon of 
this practice is, that the fap being fallen at that feafon of the 
year, it has been confidered as the moil proper period to lop 
off all fuperfluous growths ; and the efforts of nature to heal 
the wounds thus neceflarily given, (before the rifing of the 
fap in the following fpring) have been judged befl for the fafe- 
ty and health of the tree. The danger of performing this fer- 
vice when the juices are in a more vigorous flow, as in the 
months of May, June, and July, has been dreaded, from a 
fear of its occafioning a wafleof the nutritive juices, discharg- 
ing themfelves through the wound, to the impoverifhment 
and injury, it not the ruin, of the tree. 

The pruning of fruit trees and the lopping ofFlarge branch- 
es from forefl trees during the winter feafon, has alfo been fre- 
quently attended with great hurt and impediment to their health 
and vegetation ; the wounds being expofed to all the rigours 
pf an inclement feafon, and thereby contrafting thofe difeafes 
which contain the principles of decay. Hence it is, that fuch, 



*i2 OBSERVATIONS ON THE DISEASES, &c. 

numbers of foreft trees are continually injured in their value 
for public ufes, either by unfkilful management, or purpofe 
depredation, or by the violence of boifterous winds, when 
their limbs and branches being torn off, the trees are left in 
that unprotected ftate to imbibe the feeds of decay and rotten- 
nefs, which will in time pervade their very heart, and render 
them unfit for any of thofe valuable purpofes for which nature, 
by their frame and texture, appears to have defigned them. 

It may alfo be obferved, that where branches have been 
cut off from the body of the tree, even at the diftance of two 
or more feet from the trunk, with a view to prevent injury to 
the timber, even that method has not been found effectual to 
fave the tree from very material detriment ; as the remaining 
item of the branch fo cut away, dying foon after, becomes a 
ready conduit for conveying pernicious moifture and difeafe 
to that part of the tree with which it is connected ; and fo on, 
in time, to the whole. 

The practice of others, in lopping their trees clofe to the 
trunk, and dreffing the part fmooth and even, has lefs objec- 
tions than the former ; neverthelefs, even according to this 
method, the tree is liable to injury. The effort of nature to 
heal the wounds thus given difcovers itfelf by encircling the 
wound with a kind of callus, or lip, which, inpeafing in fize, 
and fwelling out from the annual flow of the juices, forms a 
hollow or cavity of the central part, where the rain or fnow is 
very apt to lodge ; and penetrating between the bark and the 
wood, dried and cracked by a hard froft or warm fun, pro- 
motes that fermentation with the natural juices, which is the 
certain fource of difeafe and decay. 

Young, healthful, and vigorous trees, when they have 
been injured by being wantonly cut through the bark, or from 
other caufes, will fometimes recover themfelves, and, to all 
outward appearance, be reftored to their original foundnefs ; 
but when cut into planks and boards, internal blemifhes and 
faults are difcovered in them, which appear to have been oc- 
cafioned by the early injuries which the tree had received ; 
the texture of the wood not uniting where the wound was 
originally given ; though, from the youthful vigour of nature, 
the bark has clofed, and an external cure been evidently per- 
formed. 

As a moft efficacious remedy to prevent the evils that I 
have defcribed, with all their defhuclive confequeiices, and to 
reftore found timber where the fymptoms of decay are already 
apparent, I confidently recommend the ufe of my compq- 
fition, which, being applied in, a proper manner to the wound- 



OF FRUIT AND FOREST TREES. 213 

ed or injured part, will infallibly prevent the bleeding of trees, 
or the oozing of juices through the wounds of limbs or branch- 
es that have been cut off in the middle of fummer, when they 
are in their higheft vigour, and moft rapid flow of vegetation ; 
by which means, any wafteful difcharge of the juices is pre- 
vented, and they are duly confined to their natural operations 
of giving nourifhment, growth, and fertility, to their refpeftive 
bodies. 

By employing the propofed remedy, trees of ail kinds, 
whether in gardens or orchards, in parks or forefts, may with 
greater fatety and advantage be pruned or lopped inthefpring, 
or early in the fummer, than in the winter feafon; as the com- 
position, when properly applied, repels the flow of the juices 
through the wound, caufes a more a£tive vegetation, and af- 
fifts nature more powerfully in healing the wound at the time 
the fap is in full vigour, than when it is on the decline, as in 
autumn and winter. 

It is alfo neceflary to remark, that both fruit and foreft 
trees (particularly thole which grow in the (hade) are very lia- 
ble to be affe£led with disorders proceeding from the growth of 
liver-wort, and various kinds of mofs, that adhere to the outer 
bark of the tree, and frequently gain a considerable thicknefs, 
that not only prevents the natural flow of the juices, but caufes 
a ftagnation in the circulation, and brings on decay; which, 
after deflroying the outer bark, penetrates, by degrees, deeper 
into the wood. When this circumifance is obferved, care 
fhould be taken to clear the whole bark of the tree from thefe 
growths ; and where it is infefted, to fcrape or pare it away. 
When the body of the tree is thuscleanfed from infection, the 
compofition fhould be applied in a liquid ftate, to the parts fo 
cleaned, to clofe the pores of the wood ; when the tree will Toon 
acquire a frefh bark, with improved health and vegetation. I 
am confiirned in thefe opinions by the many experiments and 
various trials that 1 have made to afcertain, by the moft pofi- 
tive proofs, the properties of this compofition, before I ven- 
tured to offer it to the public attention. Indeed, every year's 
experience has increafed my convi61ion of its general utility, 
when properly applied to the purpofes for which it is recom- 
mended. To give a more complete illuftration of its virtues, 
and to place the advantages arifing from it in a ftronger light, 
I fhall beg leave to ftate a levy of the very numerous experi- 
ments that I have made on the foreft trees in his Majefty's 
gardens at Kenfington, where the falutary effects of the com- 
pofition are evident to every attentive obfei ver. 

The fir ft trials of its efficacy were made on foma very large 
and ancient elms, many of which were in a moft decayed ftate, 



2i 4 OBSERVATIONS ON THE DISEASES, Sec- 
having all their upper parts broken, by high winds, from their 
trunks, which were withal fo hollow and decayed, that a fmall 
portion alone ot the bark remained alive and found. Of thefe 
trees, I cut away, at firil, a part only of the rotten fluff, trom 
the hollow of the tree, and then applied theplafter to the place 
where theoperationhad been perlormed,by way of an internal 
coat of the compofition. In a fhort time, however, the efforts 
of nature, with a renovated flow of the juices, were clearly 
difcernible in their formation of the new wood, uniting with, 
and fwelling, as it were, from the old, till it became a ftrong 
lupport to that part of the tree where the compofition had been 
applied. I then cut away more of the rotten wood from the in- 
fide, applying the plafter in the fame manner, with the fame 
good effects, and continued to ufe the knife in proportion to 
the acquifition of new wood ; fo that, from the tops oi thefe 
decayed and naked trunks, flems have actually grown of above 
thirty feet in height, in the courfe of fix or feven years from 
the firft application ot the compofition ; an incontrovertible 
proof ot its good effects in reftoring decayed vegetation. 

Many other elm trees which had received hurts from 
bruifes and other caufes, and where difeafe and decay were 
already evident, after cutting away all the in reeled part, and 
duly applying the plafter, were fo completely healed, that the 
outline ot the wound is fcarcely difcernible on the bark, and 
the new wood is as perfectly united to the old, as if it had been 
originally formed with the tree. 

Of oak-trees alfo, which had received very confider- 
able damage from various accidents, as blows, bruifes and cut- 
ting ot deep letters, the rubbing off the bark by the ends of 
rollers, or wheelsot carts, and mutilated branches, a perfect cure 
has been made and found timber produced. The acidity, or 
eorrofive quality, of the juice of oak-trees, when obflrueled in 
their circulation trom any of the caufes already mentioned, 
and fermenting with the wet and moiflure imbibed by the 
wounds trom the atmofphere, will bring on difeafe, and pio- 
mote decay ; tor, notwithftanding the hard texture ot the oak, 
when once the principles of decay begin to operate, the acri- 
monious juices teed the difeafe, and accelerate its progrefs. as 
much, perhaps, as in trees of a fofter quality and texture; but 
when the difeafed or injured part is entirely cut away to the 
frefh found wood, and the compofition properly laid on, as 
perfect a cure has been made as I have already related in the 
recovery of the elm trees. Indeed, when I reflect, that the oak 
has been the boafl: ot our early anceftors, and the means, un- 
der the ble fling of God, ot affording protection and fafety, as 



OF FRUIT AND FOREST TREES. 215 

well as accumulating honour and wealth to the nation, what 
language can liifficiently deplore that want of public fpirit, and 
that ftrange inattention to the prefervation and increafe of this 
ftaple tree, which fuffers fuch numbers of ftately oaks to go 
to decay ; in which difgraceiul {late they remain to upbraid 
their poffelTorS, as foes to the commerce and naval glory of 
the kingdom ! 

Various experiments have alfo been made on other forefl 
trees, as afh, limes, chefnuts, and fycamores, that had received 
the feveral injuries to which they are expofed ; as well as many 
of the relinous kinds, fuch as the cedar of Lebanon, and oth- 
ers of the pine tribe; in all of which I have experienced a de- 
gree of fuccefs that exceeded my moll fanguine expectations. 

As I feel a ftrong folicitude to render rny experiments of 
the mod extenfive advantage to the community, and in partic- 
ular to the proprietors of landed eflates throughout the king- 
dom, I beg leave to recommend to their particular attention, 
that all foreii trees, whether felled with a faw or an axe, may 
be cut near to the ground ; at the fame time carefully preferv- 
ing the Hump and roots from any further injury. The furface 
fhould then be made quite fmooth, when the compofition may 
be fpread over the whole furface according to the directions 
already given. It fhould, however, be obferved, that the com- 
pofition, when employed for this particular purpofe, fhould 
have an equal quantity of the powder of alabalter mixed with 
the dry powder generally directed to be ufed after the compo- 
fition is laid on, in order to render the furface harder, and of 
courfe better able to refill the bad effects of the dripping of 
trees, of rain, froll, and fnow. But this addition is by no 
means necefTary in the ufual application to the fides of trees. 

In confequence of this procefs, the vigour of the roots will 
operate fo powerfully in the courfe of the fucceeding fpring, 
that a confiderable number of buds or branches will Ihoot forth 
round the flump, which, with proper care and attention, may 
be trained to many valuable purpofes, either ftraight or crook- 
ed, for knee-timber, or other ufes ; and, by retaining onlv fo 
many of thefe fhoots as are defigned to grow tor any particular 
intention, more than one half will be laved, in point of time, 
according to the proportions of common growth : For if a 
young tree be planted in a foil equal in quality to the fite of the 
old flump, the (hoot growing from the latter will, in eight or 
ten years, attain to a fize which the fingle plant will hardly ac- 
quire in twice that period. There are alfo many afefui pur- 
pofes of hufbandry, as hop-poles, and other poles ufed on va- 
rious occafions, for which a number of fhoots may be trained 



si6 OBSERVATIONS ON THE DISEASES, &c. 

from one flump, whofe fertile juices will fhortlyrear a healthy 
and numerous offspring around it. Very particular attention, 
however, ihould be paid to regulate their number, according 
to the fize and vigour of the flump. It would certainly be 
proper to leave more of them at firft than are intended to be 
referved for final ufe, in order to draw up the fap ; if too few 
are left, they will be liable to burft, from the fuperabundant 
flow of the juices from the old flock : To prevent which in- 
convenience, they fhould be cut away by degrees, always ap- 
plying the compofition as they are cut, and leaving the finelt 
item to produce the new tree, which will, in time, cover the 
old flump, and leave nothing but a taint kind of cicatrix at the 
junction of the old and new part of the tree. 

It is needlefs tor me to infill on the great advantages 
which land proprietors and farmers will derive hom this meth- 
od of managing their woods and coppice grounds, wherever 
they may be. In many counties of England, coppice, or un- 
derwood, is an article in very great demand for charcoal, com- 
mon fuel, or the purpofes of particular manufactories, as well 
as to furnifh a variety of articles for hufbandry and domeftic 
convenience. 

It would be equally unneceffary to enlarge on what mufl 
be fo evident to the molt ordinary underflanding, the great 
national advantage which may be derived from the ufe ot this 
compofition, by preferving and increafing the native fupplies 
ot our country for the fupport of that navy which is to proteft 
it. Nor need I urge to the man ot tafte, and the lover ot land- 
fcape beauty, what a ufeful help it may afford to the delight- 
ful modern art of ornamental horticulture. 



Plafe. I 



Apmcot. 




Apricot. 




(VR.1H1 TE.JST G-AJGr'K IP 1L H JMB TR.1E ie 



//f/fr // 




i 



Pea 




f/aTe 



hi 



Peach 




m 



Bate ill 




XDUTKE CHIEIRJFnrTJRJEE 




* 



^TA^BAIRLB^MIEMTRir Piatt V 




| 



I 



FlOl 



STA^ID^yRID) APPILIE TREE 



Plal 




iS~ 



I 



S T GiaiLyF ]PiE^[R TlREJE 



J-'lattVJl 




S" PlRATR T 1RIGJE 



riateVJl 




WHITE B 




- 



WlHlETlE BlETmmii FE^JR.TJR-1BIE. 



* 




g-^ S'TAflSriDLAJR.JEP Fjj^is. Tjr 



EE 




PU 



Pear tpirbje 



PI ale IX 




"V ISSUES 



Plate 




"VlI-ESIB 




mLAJ? r FKK Y <g AMn ffNARCHING 



SYafrX/ 




Qj\1K 



BUtieJJJ 




T0<CDIL$ 




TO©]L$ 



Plane X/1J 



F'q.4. 



F/qiz 



■r* < 




APPENDIX. 



Es 



APPENDIX, 



No. i. 
Land Revenue Office, April 17, 17S9* 



SIR, 



JDeing Informed that you have difcovered a method of cur- 
ing defecls in growing trees of all ages, which may have fuf- 
tained damage from any caufe whatever, we with to be fa- 
voured by you with an anfvver to the following queftions, rela- 
tive to injuries done to the bark of oak-trees, and the means 
of preventing delefts in the timber anting from that caufe, viz. 

1. Suppofing a piece of bark of five or fix inches fquare 
to be cut from the fide of an oak-tree of any fize, from twenty 
feet to one load or more, fo as to lay the wood bare, and that 
letters or figures were burnt or Ramped with fharp inftruments, 
into folid wood, where the bark was fo taken off, and the tree 
left in that ffate fo long as it fhould continue Handing, what 
effect do you think would be produced by fuch procefs upon 
the body of the tree; whether it would continue to grow, and 
increafe in fize in the part from which the bark was taken; or 
whether any, and what detriment would enfue from it to the 
timber, if no means were u fed to prevent it; and whether 
fuch detriment, if any, would extend further than the limits 
of the part deprived ot its bark ? 

2. If you fhould be of opinion that oak-trees would fuf- 
tain any material detriment, or become in any degree defec- 
tive, from the caufe above flated, do you know any means by 
which fuch detriment may be effectually prevented, in trees 
xvhich have remained in that ffate from four, five or fix months 
to a year ; fo as to reflore the bark, and prevent the trees from 

becoming defective, and unfit tor the ufe of the navy ? 

3. If you fhould be able to fuggeff a complete remedy for 
fuch defects, and if the remedy would be effected by means 
peculiar to yourfelf, and unknown to others, we wifh to know" 



i520 OBSERVATIONS ON THE DISEASES, &c. 

if you would be willing to undertake to apply it, or fuperin- 
tend or direct the application of it by perfons properly in- 
ftrucled by yourfelf, to airy number ot trees that might require 
it in any oi the royal lorefts ? 

4. In cafe there fhould be occafion to apply fuch a rem- 
edy to a very coafiderable number of trees in the ftate above 
defcribed, we wifli to know, as nearly as poflible, what ex- 
pence the application would be attended with, by the hundred, 
or thoufand, or any given number of trees, including labour, 
materials, and every incidental expence ? 

We fhall be glad to receive an anfwer to thefe enquiries 
with all convenient fpeed, and are, 

Sir, 

Your moft obedient Servants, 

JOHN CALL, 
JOHN FORDYCE. 
Mr. Forfytk. 



No. 2. 
To the Honourable the CommiJJioners of the Land Revenue. 

Royal Gardens, Kenfmgton, April 24, 1789. 

HONOURED SIRS, 

HP 
x o the letter you have been plesfed to honour me with.I 

beg in general to fay, that, from many years attention to fruit 
and foreft trees, I have obferved every wound, bruife, or in- 
jury ; even the wanton cutting of the initials of a name on the 
bark of a tree, has been attended with mifchief, and has olten 
brought on the deftru£lion of the tree, efpecially if old. In 
particular I beg to fay, that if a tree be young, nature will ex- 
ert herfelf to recover from the injury ; but if the tree be old, it 
will ceafe to grow about the injured part, will not increafe in 
fize, the wound will daily increafe, and in time deftroy all the 
timber of the tree; 



OF FRUIT AND FOREST TREES. aai 

In anfwer to the fecond queftion, I beg to fay, that oak- 
trees are equally liable to decay and detriment, as all other 
trees, though their decay will be proportionably flow, as they 
are lefs porous than many other trees of our ifland ; though I 
fhould add, that after oak-trees are fo tar decayed as to hold 
water, their decay is as rapid as raoft other trees. In anfwer 
to the queftion, " Do you know any means by which fuch de- 
triment may be effeftually prevented ?" I beg to fay, that after 
many years clofe application, and ftri&ly critical obfervation, 
I am fully convinced, that upon the excifion of the decayed 
part, and the application of a compofition, it is poffible to heal 
any wounded tree, and even to reftore it to its former health, if 
there be only an inch or two of bark remaining to carry on the 
circulation of the vegetable economy. This is no theory, but 
is demonftrated by a great variety of experiments on fruit and 
iorefl trees in his'Majefty's gardens at Kenfington, now under 
my care ; and which trees, upon examination, have convinc- 
ed all thofe who viewed them, of the practicability ot produc- 
ing the fineft, cleaneft, and moft prolific branches from flumps 
in a ftate of decay : And with confidence I can affert, that I 
have fucceeded fo well with his Majefty's fruit trees, that by 
cutting out the difeafed and dead wood, the trees have pro- 
duced more and finer fruit in two and three years, than a tree 
newly planted will in thirteen or fourteen years ; and this ad- 
vantageous circumftance is equally vifible in the experiments 
1 have made on elms, where nothing remained but the bark. 
The oak, from experience, I find equally as curable as any 
other tree ; the bark may be reftored, and the trees ren- 
dered as fit for the navy, as though they never had been in- 
jured. 

In anfwer to the third queftion, I fay, that I am able to 
" fuggeft a complete remedy for the defects ;" and that reme- 
dy i fuppofe to be known only to myfelf, as it is not a fecret 
drawn from books, or learned from men, but the effect ot clofe 
application, and repeated experiments; As to undertaking the 
application of the remedy, I muff requeft you will have the 
goodnefs to permit me to fay, that as a fervant of his Majefty, 
1 do not think myfelf at liberty to form any engagement that 
muff inevitably call me for a time from his Maj&fty's fervice 
in his royal gardens at Kenfington ; but fhould bis Majefty be 
gracioufly pleafed to think my fervices would be productive 
of a national good, and will condefcend to permit me to be 
abfent, I {hall, with the greateft pleafure and alacrity, engage 
in the undertaking. 



$2« OBSERVATIONS ON THE DISEASES, &c. 

I beg permifison to lay before your Honourable Board 
feveral fpecimens ot parts ot trees which have been injured in 
a manner fimilar to thofe you have alluded to ; others which 
have been healed by the method I have before mentioned. 
But the moil effectual means of demonftrating the utility ct 
this application, is the many fruit and fore ft trees now grow- 
ing in his Majefty's royal gardens at Kenfingion, which I mail 
be happy to (hew you. 

Your Honourable Board, confidering the fhortnefs of 
time, will, I truft, make every allowance for any inaccuracy 
in this anfwer to the letter you favoured me with, and permit 
me to fubfcribe my fell, 

With the greatevt refpecl, 

Your mod obedient, 

Humble Servant, 

WILLIAM FORSYTH. 

21? the Honourable the 

CoviimJJi oners of the Land Revenue* 



■Land Revtnue Office, April 25, 1789* 

SIR, 

VV e have received your letter of yefterday's date, which 
contains a very clear and fatisfaclory anfwer to our enquiries 
refpefcling the effefts of injuries done to the bark of oak-trees, 
and the means ot preventing damage to the timber from that 
caufe ; and the fpecimens fent with your letter afford the 
moft convincing proofs both of the deflrutlive confequences 
arifing from even flight injuries to the bark, when no means 
are ufed to prevent them, and ot the efficacy of your difcovery 
for preventing and curing defects in timber proceeding from 
that fource ; but we obferve that you have not given an an- 
fwer to our enquiry as to the expence which the application 
of the remedy you have difcovered would be attended with, by 
the hundred, or thoufand, or any given number of trees, in 
cafe there fliould beoccafion to apply it to a very confiderable 
number : We therefore repeat our requeH, that you will be 



OF FRUIT AND FOREST TREES. 22$ 

fo good as to inform us, as nearly as you can, whereabouts 
would be the expence of fuch application, including labour, 
materials, and all incidental charges, but exclufive ot any re- 
ward to yourfelt for difclofing the compofition for the benefits 
of the public, which we conceive mould be given feparately. 

We are, Sir, 

Your mo ft obedient Servants, 

JOHN CALL, 
JOHN FORDYCE, 
Mr. William Forfytk. 



No. 3. 



To the Honourable the CommiJJioners of the Land Revenue. 

Ropl Gardens, Kenfington, April 28, 1789, 
HONOURED SIRS, 

1 presume I need not again aflign the reafon why I omit- 
ted in my former letter, mentioning the expence which will 
be incurred by cutting out the injured parts of the trees, and 
the application ot my compofition. I have endeavoured to 
think of every probable charge that will accrue; and, upon 
an accurate calculation, am convinced it will not exceed fix- 
pence per tree. It may not be improper here to obferve, that 
this calculation includes the labour of the men for the opera- 
tion ; the compofition, and the application of it ; and alio an 
after review, that the healing of the trees is going on well ; 
but I fhould alfo obferve, that in this expence I have not put 
down any thing for myfelf, leaving that wholly and altogether 
to your further confideration. 

I am, honoured Sirs, 

With great refpe£i, 

Your mo ft obedient 

Humble Servant, 

WILLIAM FORSYTH, 



«a 4 OBSERVATIONS ON THE DISEASES, &c. 



-<>•-<>•••■•<>•■•'<>» 



No. 4. 

July 24, 1789.' 



RESOLVED, 



X hat an humble addrefs be prefented to his Majefty, that 
he will be gracioufly pleafed to give direclions for making 
fuch enquiries as fhall be thought neceffary for the purpofe 
of afcertaining the efficacy of a remedy invented by William 
Forfyth, for curing defects in trees, arifing from injuries in 
the bark ; and in cafe the fame fhall appear likely to be of 
public utility, to order fuch recompence to be made to the 
faid William Forfyth on the difclofure thereof, as his Majefty 
fhall judge proper; and to allure his Majefty, that this houfe 
will make good the fame. 



No. 5. 
Land Revenue Office, Scotland Yard, Dec. 11, 1790. 

MY LORDS AND GENTLEMEN, 

iri.AVi.NG reprefented to the Lords CommifTioners of his 
Majefty's Treafury, that, in purfuance of their Lordfhips de- 
file, we had written to the feveral noblemen and gentlemen 
mentioned in the lift, of which a copy was fent to each of you, 
requefting to know whether ihey would have the goodnefs to 
make the neceffary examinations and enquiries, to afcertaixi 
the effect of the experiments made by Mr. Forfyth, of the 
compofition difcovered by him for curing defecls in trees ; 
and that twelve of thofe noblemen and gentlemen, here under- 
named, and to whom this letter is addreffed, had fignified 
their willingnefs to affift in the propofed examination ; we 
have now the honour to inform you, that their lordfhip3 have 
been pleafed to fignify to us, that they approve of their exam- 
ination being made by thofe noblemen and gentlemen, or any 



OF FRUIT AND FOREST TREES. 225 

feven or more of them ; and to requeft that you will be pleaf- 
ed to take fuch Heps as you fhall think neceffary, for afcer- 
taining the efficacy of the faid compofition for curing injuries 
and detects in trees, and to addrefs the refultof your examin- 
ation to the lords of the treafury. 

Among the ufes to which the compofition in queflion is 
faid to be applicable, that which appears to us more immedi- 
ately connected with the objecls referred by parliament to our 
consideration, is, the cure ot injuries and defetfs in fore ft trees, 
efpecially the oak : And we beg leave particularly to recom- 
mend it to you to examine, 

Whether the compofition appears to be efficacious for the 
purpofe of reftoring the bark ot an oak-tree which has been 
either cut or accidentally torn ofF, fo as to prevent fuch inju- 
ries or defefts in the timber as are commonly found to pro- 
ceed from that caufe ; 

And whether the application of the compofition to the 
parts of foreft trees where limbs or branches have been cut or 
torn off, appears to be efficacious for the preventing or curing 
injuries and deiefts in timber, proceeding from that caufe ? 

We prefume, with great deference, that you will think it 
proper to point out any other ufes to which the compofition 
may appear to you to be applicable, with advantage to the pub- 
lic ; and we requeft that you will be pleafed to favour us with 
a copy of your refolutions, or report to the treafury thereon. 

We have the honour to be, 

My Lords and Gentlemen, 

Your mod obedient humble Servants, 

CHARLES MIDDLETON, 
JOHN CALL, 
JOHN FORDYCE. 

The Marquis of Ahercorn. 
Earl of Upper Offory. 
Lord Vfcount Barnngton. 
Lord Frederick Campbell. 
Sir George Yonge, Bart. K. B. 
John Rolle, Efq. 
Philip Stephens, Efq. 
C. M Pierrepont, Efq. 
William Pulteney, Efq. 
Robert Barclay, Efq. 
Hans Sloane, Efq. 
William Mainzoaring, Efq. 

F 2 



tz6 OBSERVATIONS ON THE DISEASES, &c. 



»«>• .<>....<>.....<>....<>.. 



To tlie Lords Commijp oners oj his Majejlys Trcajury. 

MY LORDS, 

iri.vviNG melon Saturday, at Kenfington, in compliance 
with the ciefires of your Lordfhips, communicated to us by 
the Commifiioners of the Land Revenue, we endeavoured to 
take everv meafure for the inveiiigation requeued ot us that 
the time and citcumflances permitted ; and we conceive that 
the bed and moll fadsfailory mode of reporting to your lord- 
fhips the fefuh of that inveftigation will be, to fpecify, as 
fhortly as may be, the fteps we took ; the obfervations we 
made ; and our opinions, founded both upon what we our- 
felves faw, and upon fuch documents as appeared to us au- 
thentic and convincing. 

After referring to the lafl letter addrefTed to us by the 
Commifiioners, in order that we might keep in view, as much 
as pofTible, the objects more particularly recommended to our 
attention, we proceeded fir ft to read a fiatement by Mr. For- 
fyth, of the properties of his compofition, and then to infpeel: 
and examine the various fpecimens and documents laid before 
us by him, tending to prove and illuftrate thofe properties. 

Our inveiligation, thus far, having proved as fatisfa£lory 
as the nature of it admitted, we thought it right to require Mr. 
Forfyth to fliew us fuch trees in Kenfington Gardens as (hav- 
ing been injured or decayed by whatever caufe) had been bene- 
fited by the application of this compofition ; and we defired 
him to fliew us what fpecimens he could ot fuch trees in all the 
fiages ot their amendment and recovery. In confequence of 
this requihtion, we were conducted to many forefl trees of 
different kinds, viz. elms, limes s and horfe-chefnuts, in which 
holes and wounds, in fome inftances feveral feet in length, and 
of a confiderable width and depth, had been completely filled 
up with found wood, fo as the outline ot the wound remained 
barely difcernable in the bark. We examined many others 
in an evident ftate of progrefs towards a fimilar cure, and we 
could not difcover any one ot the experiments that fell under 
our obfervation, of which we had the leafl reafon to doubt the 
fuccefs. We examined alfo feveral experiments upon trees 
which, Handing near each other, had been cut down, and to the 
Jlems of which the compofition had been applied, while the 



OF FRUIT AND FOREST TREES. 227 

others had been left to nature: The uniform refult of thefe 
experiments appeared, that thole Items to which thecompofi- 
tion had been applied had Ihot up into healthy vigorous trees, 
in far lefs time than we mould have conceived poflible : While 
thole, leh to unaffilled nature, had only produced irregular, 
unhealthy moots, and were apparently in a Hate of decay. — 
Several experiments had alfo been made on decayed and hol- 
low flumps (where little or nothing but bark remained] of 
elms of very confiderable fize and age : From thefe flumps, 
by the application of the compofition, healthy trees have ifl'ucd, 
which have, in the fpace of five, fix, feven, or eight years, at- 
tained to a fize and height which it appears to us that trees 
fown or planted feldom attain to in thrice the time. With a 
view to afcertain, as far as was in our power, the quality of 
that wood which by the application of the compolition had 
been formed in the decayed and injured parts of trees, we cut 
pieces of it out, and compared them with other pieces cut out 
of the original wood ot the fame trees, and, after as accurate a 
fecretingand comparifon as we were enabled to make, we could 
not difcover any difference either in the colour or texture. 

Upon our obferving to Mr. Forfyth, that we had not yet 
feen any fpecimens of the operations of his compofition upon 
oak-trees, he informed us, that having at firft confined his ex- 
periments to other trees, which were in a flate of greater de- 
cay, he had none of the fame date (viz. from two to eight years) 
to fhew us, but that wc might fee many fpecimens, ot near two 
years flanding, equal in their progrefs to the reft : According- 
ly, we examined various experiments upon oaks ; of which the 
progrefhve flate was fo perfectly fimilar to that of the other 
fpecies of trees, that v/e ihould not be juftified in any doubt 
upon that head ; the event, alfo, of comparing the new wood 
with the old was the fame. 

To report at large our obfervstions upon the effects ot tb.3 
compofition applied to the different fruit trees, would be little 
more than a repetition of what we have <;i:eady faid ; the time 
of the year would only allow us to remark the rv\nd growth of 
the branches and (hoots wherever the compofition had been 
applied to the moll decayed and injured Hems. 

We deem it unnectlfary to enter into any detail of the 
collateral information and documents which confirmed the 
impreffions relulting from our perfonal obfervations, perfuad- 
ed that your lordfhips will believe we omitted no means in 
our power to form our judgments, 

We will the/efore only add, that, from all we faw and 
heard, we have reafon to believe, and conlequently do not hefi« 



228 OBSERVATIONS ON THE DISEASES, &c. 

tate to exprefs our convitlion, that Mr. Forfyth's compofition 
is a difcovery which may be highly beneficial both to individ- 
uals and the public. 

We have the honor to be 

Your Lordfhips obedient Servants, 

ABERCORN, 

FREDERICK CAMPBELL, 
WILLIAM PULTENEY, 
CHARLES PIERREPONT, 
HANS SLOANE, 
GEORGE YONGE, 
PHILIP STEPHENS, 
ROBERT BARCLAY, 
JOHN ROLLE, 
WILLIAM MAINWARING. 



No. 6. 



_N confequence of an addrefs of the Houfe of Commons t<j 
his Majefty, and of an examination made by 

The Marquis of Abercorn, Sir George Yonge, Bart, 

Lord Frederick Campbell, Philip Stephens, Efq. 

William Pulteney, Efq. Robert Barclay, E/q. 

Charles Pierrepont, Efq. John Rolle, Efq. and 

Hans Sloane, Efq. William Mainwaring, Efq. 

and their report to the Lords Commiffionersof his Majefty's 
Treafury, refpe&ing the efficacy of a compofition difcovered 
by Mr. William Forfyth, for curing injuries and defects in 
trees, his Majefty has been pleafed to grant a reward to Mr. 
Forfyth, for difclofing the method of making and ufing that 
compofition ; and the following directions for that purpofe are 
publifhed accordingly : 



OF FRUIT AND FOREST TREES. 229 



Royal Gardens, Kenfington, May n, 1791. 

J)ireclionsJor making a Compojition for curing Difeafes, De~ 
feels, and Injuries, in all kinds of Fruit and Forejl Trees, 
and the Method of preparing the Trees and laying on theCom- 
pofition, by William Forsyth. 

1 ake one bufhel of frefh cow- dung, half a bufhel of lime 
rubbifh of old buildings (that from the ceilings or rooms is 
preferable,) halt a bufhel of wood-afhes, and a fixteenth part 
of a bufhel of pit or river fand : The three laft articles are to 
be fitted fine before they are mixed ; then work them well to- 
gether with a fpade, and afterwards with a wooden beater, 
until the fluff is very fmooth, like fine p latter ufed for the 
ceilings of rooms. 

Thecompofition being thus made, care muff be taken to 
prepare the tiee properly for its application, by cutting away 
all the dead, decayed and injured parts, till you come to the 
frefh found wood, leaving the furface of the wood, very 
fmooth, and rounding off the edges of the bark with a draw- 
knife, or other inftrument, perfectly fmooth, which mutt be 
particularly attended to ; then lay on the platter about one 
eighth of an inch thick, all over the part where the wood or 
bark has been fo cut away, finifhing off the edges as thin as 
poffible : Then take a quantity of dry powder ot wood-afhes 
mixed with a fixth part ot the fame quantity of the afhes o£ 
burnt bones ; put it into a tin box, with holes in the top, and 
fhake the powder on the furface of the plafter, till the whole 
is covered over with it, letting it remain for half an hour, to 
abforb the moifture ; then apply more powder, rubbing it on 
gently with the hand, and repeating the application of the 
powder till the whole plafter becomes a dry fmooth furface. 

All trees cut down near the ground mould have the fur- 
face made quite fmooth, rounding it off in a fmall degree, as 
before mentioned ; and the dry powder direfled to be ufed af- 
terwards Ihould have an equal quantity of powder of alabafter 
mixed with it, in order the better to refift the dripping of trees 
and heavy rains. 

If any of the compofition be left for a future occafion, it 
Ihould be kept in a tub, or other veffel, and urine of any kind 



ago OBSERVATIONS ON THE DISEASES, Sec. 

poured on it, fo as to cover the fur race ; otherwife the atmof- 
phere will greatly hurt the efficacy of the application. 

Where lime rubbifh of old buildings cannot be eafily 
got, take pounded chalk, or common lime, after having been 
ilaked a month at leaft. 

As the growth of the tree will gradually affect the plafter, 
by raifing up its edges next the bark, care fhould be taken, 
where that happens, to rub it over with the finger when occa- 
fion may require (which is belt done wher^ moiftened by rain,) 
that the plafter may be kept whole, to prevent the air and wet 
from penetrating into the wound. 

WILLIAM FORSYTH. 

William Forfyth, of Kenfington, in the county of Mid- 
dlefex, gardener, maketh oath, and faith, that the 
foregoing is a true account of the method of making 
and ufing the compofhion difcovered by him for cur- 
ing difeafes, defects and injuries, in fruit and foreft 
trees : and which compofition was applied by him to 
the trees in his Majefty's gardens at Kenfington, 
fhewn to the noblemen and gentlemen to whom it 
was referred to examine the efficacy of the faid com- 
pofition. 

WILLIAM FORSYTH. 

Sworn at the Land Revenue Office in Scotland Yard, 
the eleventh day of May, 1791, before us, 

CHARLES MLDDLETON, 
JOHN CALL, 
JOHN FORDICE, 



OF FRUIT AND FOREST TREES. 53* 



,.«>■•••<>•••■•<>••. .<>,i 



Additional Directions for Making and Ufing ike Compofition. 

J. o the foregoing directions for making and applying the 
composition, it is necedary to add the following. 

As the bed way of ufing the compofition is found, by ex- 
perience, to be in a liquid ftate ; it muff, therefore, be reduced 
to the confidence ot pretty thick paint, by mixing it up with 
a fufficient quantity of urine and foap-fuds, and laid on with 
a painter's brum. The powder ol wood-afhes and burnt 
bones is to be applied as before directed, patting it down with 
the hand. 

When trees are become hoilow, you mull fcoop out all 
the rotten, loofe, and dead parts of the trunk till you come to 
the folid wood, leaving the furface fmooth ; then cover the 
hollow, and every part where the canker has been cut out, or 
branches lopped off, with the compofition ; and, as the edges 
grow, take care not to let the new wood come in contact with 
the dead, part of which it may be fometimes neceffary to leave ; 
but cut out the old dead wood as the new advances, keeping 
a hollow between them, to allow the new wood room to ex- 
tend it fell, and thereby fill up the cavity, which it will do in 
time, fo as to make, as it were, a new tree. If the cavity be 
large, you may cut away as much at one operation as will be 
fufficient for three years. But in this you are to be guided by 
the fize'of the wound, and other circumflances. When the 
new wood, advancing from both fides of the wound, has al- 
moft met, cut off the bark from both the edges, that the folid 
wood may join, which, ii properly managed, it will do, leav- 
ing only a flight (earn in the bark. If the tree be very much 
decayed, do not cut away all the dead wood at once, which 
would weaken the tree too much, ii a flandard, and endanger 
its being blown down by the wind. It will, therefore, be ne- 
ceffary to leave part of the dead wood at full, to Strengthen the 
tree, and to cut it out by degrees as the new wood is formed. 
If there be any canker or gum cozing, the infecled parts mufl 
be pared off, or cut out with a proper inftrument. When the 
item is very much decayed, and hollow, it will be neceffary 
to open the ground and examine the roots ; then proceed as 
directed for hollow peach-trees ; [See Plates 2 and 5, which 



232 OBSERVATIONS ON THE DISEASES, &c, 

fhew the manner of preparing hollow trees, and alfo the grow- 
ing of the wood.] 

Some months before the publication of the " Obferva- 
tions on the Difeafcs, See. in Fruit and Foreft Trees," I had 
tried the cornpofition in a liquid ftate, but did not think tny- 
felt" warranted to make it public uniil I had experienced its 
effe£ls through the winter. The fuccefs anfwered my moft 
fanguine expectations ; and I have ufed it in that way ever 
fince. By ufing the cornpofition in a liquid ftate, more than 
three-fourths of the time and labour is faved ; and I find it is 
not fo liable to be thrown off as the lips grow, as when laid on 
in the confiftence of plafter: It adheres firmly to the naked 
part of the wound, and yet eafily gives way as the new wood 
and bark advances. 

The firft time that I tried the cornpofition in a liquid form 
was upon an elm which had been planted about twenty years. 
It had been very much bruifed by the roller, had feveral cavi- 
ties in it. and was very much bark-bound befides. Having 
prepared the wounds, and applied the cornpofition with a 
painter's brufh, I took my knife and fcarified the tree in four 
places ; I alfo (haved off, with a draw-knife, all the cankery 
outer bark, and covered the whole tree with the cornpofition, 
ihaking the powder of wood-afhes and burnt bones all over it. 
A very heavy rain began in the evening and continued all 
night ; yet, to my great furprize, in the morning, I found that 
only fome of the powder, which had not had time to dry and 
incorporate with the cornpofition, was wafhed off. I now re- 
peated the powder, and, without any thing more being done to 
the tree, the wounds healed up, and the bark was reftored fo 
completely, that, three years ago, it could hardly be difcerned 
•where the wounds had been. The fcarifications had alfo dif- 
appeared. Some of the wounds were thirteen inches long, 
eight broad, and three deep. Since the time when it was 
fcarified, the tree has increafed ten inches more in circumfer- 
ence than a healthy tree planted at the fame time with it about 
fixteen feet diftanr, which was not fcarified. 



SUPPLEMENT. 



G> 



SUPPLEMENT, 



Succefs of fever al Experiments, fince the Publication of " Oh- 
fervations on the Difeafes, Dejetls % &?<;." 

uince I puhlifhed my " Obfervations on the Difeafes, De- 
fers and Injuries in Fruit and Forefl Trees,'' I have been af- 
fiduous in making experiments tor the fake of improvement. 
A great many hollow trees that had, when I took them in hand, 
little more than the bark remaining found, have within thefe 
few years been entirely filled up : Others, that were headed 
down within a few feet of the ground, have their Humps now 
completely covered by the leading fhoot, forming handfome 
trees ; and the places where they were headed are only dif- 
ccrned by a faint cicatrix. Of a great many, I £1 1 2 1 1 only par- 
ticularize a few inftances. 

A lime-tree, about eighteen inches in diameter, whole 
trunk was decayed and hollow from top to bottom, to which, 
after cutting out the decayed wood, I had applied the compo- 
sition about fixteen years ago, was cut down laft year on pur- 
pofe to examine the progrefs it had made in the interior part, 
and was found entirely filled up with new found wood, which 
had completely incorporated with what little old wood remain- 
ed when I firft took it in hand. The body of this tree I had 
cut in fhort lengths, which I have now in my pofTefiion, to 
fhew to any gentleman who wifhes to be convinced of the fa£L 
An old elm whofe infide was totally decayed, and out of which, 
at different times, were taken two large cart loads of rotten 
wood, has made fhocts upwards of twenty feet high in the courfe 
of fix years. Another elm, on the Palace Green, which was 
headed about twenty feet from the ground, has produced a 
fhoot forty- fix feet high, and five feet nine inches in circum- 
ference. A lime, cut down near the ground, has now a fhoot 
twenty feet high, which entirely covers the flump, forming a 
fine tree twenty-one inches in circumference. A fycamore 
treated in the fame manner is now thirty feet high, and twenty- 
fix inches in circumference. Another is thirty feet high, and 



236 OBSERVATIONS ON THE DISEASES, &c: 

two feet in circumference. Thefe are now fine thriving trees, 
and the cicatrices hardly difcernable. 

A horfe-chefnut beaded down has produced, from its 
hollow ftump, four fine (hoots, one of which is cut down ; the 
other three are upwards of thirty feet high, and one of them 
is twenty-fix inches in circumference. Two of the remaining 
three are to be cut down, leaving only one to form the body 
of the tree. A lime, whole hollow part is eleven feet high, is 
alfo filling up ; the tree is a toot in diameter. A decayed 
part, four feet high and twenty-eight inches broad in a large 
elm, is now filling up rapidly with found wood. About two 
feet and a halt in length on one fide, which was for lome time 
left to nature, itill continued to decay till the compofition was 
applied : New wood and bark are now forming. An elm, at 
the back of the old fruit-room, near the garden wall, which 
was entirely hollow, was alio headed down : The new head 
now fpreads about twenty- lour feet, and is eighteen feet high. 
Another large hollow elm near the lafl was headed down ; it 
afterwards produced a (hoot fixty feet high and three feet and 
a half in circumference ; the hollow was upwards of two feet 
in diameter. There are a great many other elms, fome of 
which had wounds ten feet long and two feet broad, now en- 
tirely filled up; befides many fycamores, oaks, and other for- 
eft trees, ail reftored to a flourifhing ffate, by having the dead 
wood cut out and the compofition applied. An oak that was 
headed down about fix years ago is reprefented in plate 12. 

In hollow trees, the rotten and decayed wood muft be cut 
out at different times, as the new wood comes in contact with 
it ; but great care mull be taken not to cut out two much at 
once, but to leave enough to fupport the tree and prevent it from 
being blown down by high winds, till the new is ilrong enough 
for that purpofe : The remainder may then be cut out. 

A number ot inftances of the fuccefs attending my meth- 
od of pruning and training might be adduced ; but I fhall 
notice only the following. 

Mr. Aberdeen, gardener to John Sullivan, Efq. at Rich- 
ings, near Windfor, has followed it tor fome time with gieat 
fuccefs, both in the houfe and on the natural wall. 

Having heard for feveral years of the very fine and large 
crops that were produced in the forcing houfes belonging to 
John Julius Anger ftein, Efq. at Woodland Houfe, on Black- 
heath, I was induced to take a journey thither, in company with 
John Wedgwood, Efq. to fee what method was purfued to 
obtain fuch crops. On enquiry, Mr. Stuart, the gardener, 
candidly told me, that feveral years ago he had becd at Ken- 



OF FRUIT AND FOREST TREES. 237 

iington Gardens, where he faw my method of pruning and 
training, was convinced of its advantages above the old, and 
had adopted it with great fuccefs. Indeed, there were, at the 
time I was there, the fineft and largeil crops of grapes that I 
had ever feen in any forcing houfes. Two houfes, in partic- 
ular, were coveied from top to bottom with fine grapes, and the 
vines trained in the Terpentine manner. 

John Wedgwood, Efq. of Cote Houfe, near Briftol, a 
gentleman who is much attached to gardening and planting, 
tells me, that he has prattifed my mode of pruning and train- 
ing fruit trees, particularly peaches and nefctannes, in his 
houfes ; and that he is highly pleated with the method, which 
has been attended with great fuccefs. 

Lord Frederick Campbell has lately favoured me with a 
lift of eighty-five fruit trees, of different kinds, that were 
headed down, in his gardens at Coomb Bank, in Kent, in the 
years 1798 and 1799; and afterwards trained and pruned ac- 
cording to my method ; many of them before heading down, 
were in a very cankery, unfruitful Hate, and ovei grown with 
mofs : Thefe are now in a fruitful, healthy and flourifhing 
condition, fome of the efpaliers have made Shoots from two to 
three yards long, and upwards. Thefe trees were cut and 
prepared by Mr. Williams, who had been tor fome time ac~ 
cuftomed to my way of treating fuch trees, and whom I re- 
commended to his Lordfhip as a gardener. Thefe trees are 
very proper patterns for any gentlemen in the neighbourhood, 
who wifh to give the compofiiion, and method of training 
and pruning, recommended in this treatife, a fair trial. 

Several fuccefstul trials havealfo been made at the Duke 
of Dorfet's feat, at Knowle, in Kent, at Hatfield Houfe, the 
feat of the Marquis of Salifbury, and at a great many other 
places ; and experiments are now making at Sir Henry 
Strachey's at Rook's Neft, near God {lone, in Surrey. 

Although I do not mean to enter at large on the culture 
and management of forefl trees ; yet as the following obferva- 
tions on raifing oaks, and direftions for planting chefnuts for 
underwood, may be of confiderable fervice, I fhall, without 
any further apology, lay them before my readers. 

The bejl Way of raifing Oaks. 

It is a generally received opinion, that when an oak lofes 
its tap-root in tranfplanting, it never produces another ; but 
this I have proved to be a miftake, by an expeiiment which I 
made on a bed of oak plants in the year 1789. I tranfplanted 
them into a frefh bed in the forementicned year, cutting the 



238 OBSERVATIONS ON THE DISEASES, &c. 

tap-roots near to forae of the frnall fidcroots or fibres fhoot- 
ing from them. In the fecond year. after, I headed one half of 
the plants down, as direcled for chefnuts, and left the other 
half to nature. In the firft feafon, thofe headed down made 
fhoots fix feet long and upwards, and completely covered the 
tops of the old ftems, leaving only a faint cicatrix, and had 
produced new tap-roots upwards of two feet and a halt long. 
One of thefe trees I left at the Land Revenue Office, for the 
mfpe£lion of the commiflioners, and to (hew the advantage of 
tranfpianting and heading down young oaks, when done in a 
proper manner. By this mode of treatment they grow more 
in one year than in fix when raifed in the common way. The 
other half of the plants, that were not headed down, are not one 
fourth the fize of the others. One of the former is now 
eighteen feet high, and, at fix inches from the ground, meaf- 
ures fifteen inches in circumference; at three feet from the 
ground, ten inches; and at fix feet, nine inches and a half; 
while one of the largeft of the latter meafures only five feet 
and a half high, and three inches and three quarters in circum- 
ference, at fix inches from the ground. This is a convincing 
proof, that tranfpianting and heading down oaks is the moil 
fuccefstul and advantageous way of treating them ; and by it 
they are fooner out of danger from cattle, as well as from ver- 
min, which are frequently very injurious to young trees. 

Ofraijing Chefnuts for Underwood. 

As the chefnut is the belt and mod durable wood for 
flakes, hop-poles, &c. I fhall give fome dire&ions how to 
plant them to the bell advantage for copfe wood. 

For this purpofe.the ground fhould be trenched or plough- 
ed, and well fummer-fallowed. After the fall of the leaf, 
plant the young trees in the quincunx order, in rows fix feet 
apart, and at the diftance of fix feet in the rows from plant to 
plant. If you are forming large plantations, the molt expe- 
ditious way will be to plant alter the plough, treading the earth 
firmly about the roots of the plants. It will be necefiary to 
form bafons round the plants on purpofe to mulch them, if it 
fhould happen to be a dry feafon the firft fummer after plant- 
ing. It may, perhaps, be a faving of time to put the plants in 
loofely at firft, that you may be able to keep up with the 
plough, and to return afterwards to tread the mould, and form 
the bafons for mulching. 

When the trees are become fit for poles, every other one 
may be cut down almofl clofe to the ground, throughout the 
plantation; always obferving to cut in a floping manner, and 



OF FRUIT AND FOREST TREES. *$$ 

as near to an eye as may be. Thofe that you intend for tim- 
ber mould be left in every other row, which will leave them 
twelve feet apart every way ; but if the foil be rich and deep, 
it may be necefTary to leave them twenty-four feet apart. In 
many counties, particularly Hertford (hire, the underwood is 
more valuable than timber ; in that cafe it will be more ju- 
dicious to leave but few trees tor that purpofe : In the mean 
time the underwood will amply repay you for the expence of 
planting, &c. befides the rent of the ground, while at the fame 
time you have a fufficient crop of timber on the ground. In 
Kent, they generally plant out chefnuts and afh for hop-poles 
at three years old, and cut them fourteen years after, which 
makes in all, feventeen years before they are fit to cut ; and 
they bring from one guinea and a half to two guineas per hun- 
dred ; but if they were raifed from large {tools, properly cut, 
and the compofition applied, they would be fit ior cutting in 
lefs than one third of that time, and of courfe, the value ol the 
land would be tripled. 



24 o OBSERVATIONS ON THE DISEASES, &c. 



»<>--4>»..<>-.<>» 



LETTERS 



ON THE 



EffeB of the Compofition in all Climates. 

The following letters, &c. are inferted to fhew that the 
compofition, when properly applied, is found to be equally 
efficacious in all climates, foils, and fituations. Indeed, all 
who have given it a fair trial are fo fully convinced ot its util- 
ity, that many noblemen and gentlemen have fent their gar- 
deners to me for inftruft ions. The Chevalier D'Almeida, the 
Portuguefe AmbafTador, had a perfon fen< from Portugal for 
the fame purpofe ; and fome Polilh noblemen, who had feen 
the trees in Kenfington Gardens, were fo fully convinced of 
the great advantage to be derived from the application ol the 
compofition, as to fend a man for inftru&ions, that he might 
introduce the practice into Poland. 



»ir:-«*r««w»0" 



Copy of a Letter from the Economical Society oj St. Peterfburg. 



Imperial Corps of Laad" Cadets, in St. Peterfburg, 
January 9, 179s. 



SIR, 



Xjls a Member of the Economical Society of St. Peterfburg, 
his Excellency Count Anhalt folicits me to exprefs, in your 
own language, the pleafure which the communication of your 
ufeful difcovery has given him, and the learned body over 
whom he fo worthily prefides. The Court has already taken 
the neceffary fteps, by defire of the Society, to have your 
little differtation tranflated and printed in the Ruffian lan- 
guage, in order to diffufe the advantage it holds out, as wide- 
ly as poffible, over this vaft empire. I am happy in the 



OF FRUIT AND FOREST TREES. 241 

opportunity his commiflion offers, of exprefling likewife indi- 
vidually the fatisfaftion I have received, as a countryman and 
lover ot Botany, irom the perufal of your fagacious applica- 
tion of the Chirurgical art to vegetation ; and malt own, that 
your extirpation ot ihe difeafed parts, and the ufe of an ungu- 
ent to ward off the noxious a£tion of the air and humidity, 
during the exertions of nature to repair lofs of fubftance, and 
the languid circulation of the vegetable juices, appear to me 
highly judicious. The analogy in certain refpe£ts between the 
inferior order of beings, fo particularly your care, and the 
more animated link of the great chain of Creation, feems to 
become every day more and more apparent. Nay, if we are 
to credit the ingenious author of the Philofophy of Natural 
Hiftory, lately published in Edinburgh, it is not a little evi* 
dent ; and indeed the great number of curious fafts and ob- 
fervations which he has brought together render his phrafe, 
which I have ufed above, much lefs improper than it would 
have otherwife appeared on the face of the cafe. All thefe 
con federations then make me fee, with the more pleafure, the 
fagacious application of at leaf! one branch ot the healing art 
to afcertain difeafes of vegetables, to the advantage ot the 
world in general, and the Brstifh Navy in particular, which 
muft gain infinitely by the prefervation and health ot Bi itifh 
Oak, unrivalled tor the noble purpofe to which it is applied. 

I have ftill to congratulate you on your becoming, iode- 
fervedly, a member of our Society ; tor fure no treatife ever 
laid befoie us promifed a wider field ot public and private 
economy, and ot courfe none ever came more immediately 
under the fpirit and purport ot our institution. 

I am, Sir, with hearty wifhes for the fuccefi and extend* 
ed range of our purfuit, 

Your mo ft obedient humble Servant, 

(Signed) MATTHEW GUTHRIE, 

To Mr. Forfyih, Kcn/r/iglon. 

PS. As the extremes of our climate may produce cafes 
which are not likely to happen in your temperate ill ^nd, Count 
Anhalt will be happy to fee more obferyations on fuch acci- 
dents in any future letter you may addrefs to the Society. A 
paper of mine on the RuTian Climate, in the fecoud volume of 
the Pniiofophica! Transitions of the Royal Society of Edin- 
burgh, may probably afford you all the information neceffary 
to judge of what modification your fyftem may require in this 
country, although I do think, it applicable every where, with 

II 2 



«43 OBSERVATIONS ON THE DISEASES, &c. 

pofTibly fome little alteration in the confidence of your plaf- 
ter, to fuit extremes of heat and cold. This letter being of a 
public nature, intended to teflity the fenfe ot the Economical 
Society ot Petevfburg, on your ufelul difcovery, ycu. may 
make what ufe oi it you pleafe. 



Copy of a letter jrom George Sulivan Marten, Efq. 

Enftoa, Oxfordshire, July 30, i8co. 
SIR, 

kJ nderstanding there exifls fome doubt how far your 
vegetable plafter anfwers in hot climates, I cannot in juftice 
hefitate to inform ycu, that it was in conftant and fuccefs iu I 
ufe not only in my own garden in the diftrift ot Trinfivelly, 
four hundred miles South of Madias, but alfo in the Compa- 
ny's Cinnamon Plantation which I had the pleafure of form- 
ing there, and where, from the method of cultivating that 
fpice,- the trees are always cut down to ifumps. Your plafter 
at there times was always applied, which flopped the bleeding, 
and haflened out the (hoots (from whence the belt cinnamon is 
taken) much quicker than the former mode (and which is ftill 
prachfed in Ceylon I believe) of heaping the earth over them. 
Nor was my experience confined ; lor, when I quitted India 
in October, 1798, I left one hundred and fifty thoufand trees 
and plants in the Trinfivelly Plantations, all ot which I had 
planted from the feed of two trees brought trorn the ifland of 
Ceylon by Mrs. Light, which are yet flourifhing, I dare fay, 
in the Commercial Refident's garden. 

I like wife applied your plafter with equal fuccefs to the 
fruit trees of the country. But to an old Pumbilmos, or Shad- 
dock-tree, which was almoft throughout decayed, and which I 
had to fill up with the plafter after the dead wood was taken 
out, it produced wonderful renovation. I derived too much 
benefit from this compofition to finifh without alluring you, 
that I will with much pleafure give you any further informa- 
tion as to its fuccefs in hot countries that came within my ob- 
fervation during the ufe of it for leveral years in the diftrift 
of Trinfivelly. 

I am, Sir, 

Your mod obedient Servant, 

(Signed) GEORGE SULIVAN MARTEN. 

Jo Mr. ForfytL 



OF FRUIT AND FOREST TREES. 243 



..<>--<>--0-"f>- 



Copy of a Letter from John JVedgezoood, Efq. 

Cote Houfe, Nov. 14, 1800. 
DEAR SIR, 



hen you were with me you expreffed a wifli to have 
the number or peach and nectarine trees which I had on my 
walls that had been dreffed with your compofition. Thefe 
trees were part of a fet which 1 bought in a lot, and which had 
been left to grow rude againfl an old wall, (o that they ap- 
peared to be gone paft all cure. Many were eaten up with 
the canker, and many were become fo naked at the bottom 
that they gave but little room to imagine they could be brought 
into any form. I planted them againfl: my walls in the be- 
ginning or the year, where they were left unpruned till the 
middle oi May. The gardener then gave them a fevere cut- 
ting in, and, as he went on, conftantly dreffing them with 
your compofition, carefully eradicating all the canker. I can 
now lately fay, that they are as free from canker as any trees 
I ever faw, and full of fruit-bearing wood, many ot them 
brought into excellent form, and all of them, except fome few 
which died in the fummer, promifing to make very ufeful and 
profitable trees; fo that if I had occafion to new flock my 
walls, I fhould as willingly purchafe another fuch lot as to 
buy regular trained trees from a nurfery. Provided the roots 
are good, I am convinced from experience, that the older the 
tree the more profitable it will be, as in the cafe of the trees 
above defcribed ; all the young fhoots are covered with blof- 
fom buds in great profufion. 

The following is the lift of the trees, and the afpecls of 
the walls on which they are planted. 

19 Peach and Ne&arine Trees on a new wall by thehot- 

houfe, Eaft afpe£i. 

16 do. . . do on another Eaflafpeft. 

19 do. . . do. .... on the fame afpect. 

£ do. . . do on a South afpeft. 

2 do, . . do. ...'." on another South wall. 

4 do on another South wall. 

65 in all. 



544 OBSERVATIONS ON THE DISEASES, &c. 

Thefe are exclufive of many trees that were on the walls 
before, and which have been much benefited by being drefled 
with your eompofition. I am fo fully aware of the excellence 
of the compofition, that I do not permit the gardener to prune 
any plants without immediately ufing it. It you think thefe 
remarks can be of any fervice, you have my permiflion to 
Snake any ufe of them. 

I am, dear Sir, 

Yours fincerely, 
(Signed) JOHN WEDGEWOOD. 



Extracl of a Letter from Thomas Davis, Efq. Author oj the 
Agricultural Survey of WiUJhire. 

June 28, 1801. 

JL was happy in having an opportunity the other day of 
fhewing the effecls of your plalfer (in recovering the bark of 
oak- trees ot 4 or 500 years old, which had begun to rot up- 
wards from the ground, and is now recovering downwards 
very rapidly) to Lord Spencer, who was both pleafed and allon- 
ifhed with it. 

" You may at any time refer to me for proofs if you want 
them. 1 made a bold experiment feven years ago on an oak- 
tree 40 leet high and i6\ teet round, woith/\ 80 at leaft to a 
Carpenter to cut to pieces, and fuch a tiee as the King has not 
ten in his dominions. There was a craze in the fide of it, 
which looked like a fhake, and fpoiled its beauty. I cut out 
the bark on each fide the fiflure fo as to make the opening 6 
or 7 inches wide. I coated it well with plafier, and it is now 
perteftly united and found." 



OF FRUIT AND FOREST TREES. 245 



Direclionsfor Heading dozvn Orange-Trees. 

J u ST as the tnanufcript was going to the prefs, Mr. Rade- 
maker, the Portuguefe Agent in London, called and told me, 
that he had received a letter from the Chevalier d'Almeida, 
the late AmbafTador from Portugal at this court, informing 
him, that on his return home he had found the orange-trees 
on the Prince of Brazil's plantations in a very unhealthy and 
decayed (fate; and requeuing him to apply to me lor fome of 
the compofition, and a copy of the pamphlet " On the Dif- 
eafes, &c. in Fruit and Foreft Trees ;" as he wifhed to make 
trial ot it on the trees of that country. 

Accordingly, 1 have fent a cafk of the compofition, with 
directions for preparing the trees, and laying it on. 

When it is found necefTary to head down orange-trees, I 
would advife not to cut them quite down to the item ; but to 
leave two or three inches of the branches ; fome more, fome 
lefs ; always remembering to cut near to a joint, and in fuch 
a manner as to form a handfome head ; and to apply the com- 
pofition immediately. In doing this, however, it will be ne- 
cefTary to leave a few young (hoots to draw up the fap. It 
the trees are infefted with infe&s, the items muft be warn- 
ed with foap-fuds and urine, and well fcrubbed with a hard 
brufh. 

About twelve years ago the orange-trees in the green 
houfe in Kenfington gardens were fo much infefted with a 
fpecies of coccus, that I was obliged to head them all down, 
and clean ofFthe infects as above directed ; applying the com- 
pofition immediately after. Thefe tiees throve amazingly; 
and in three years, without any bottom heat, the heads were as 
large as before they were cut ; and they ftill continue in a 
flourifbing and fruitful itate. 

I would advife to rub off the fide (hoots, as directed for 
other fruit trees, and to keep the heads thin of wood. 

I thought it proper to infert the above tor the information 
of thofe who have orange-trees in this country, as well as for 
thofe who have them abroad. 



NAT 



XI 



OF 



HE ENGRAVI? 






( 249 } 

EXPLANATION OF PLATE i. 
Fig. i. 

Represents an old apricot-free, after the laft pruning 
in fummer, in the fourth year aher heading down. The low- 
er part of the trunk, is reprefented as covered with a rough 
bark, which mull be pared off when it happens to becankery. 

a, a, a, a. The cicatrices of the four different years' head- 
ing, which fhould be performed at the time of the winter or 
Ipring pruning. 

b, b, b. Forked moots which are laid in, in fummer, and 
cut off at b in the winter pruning, that the leading Ihoots may 
be always lelt without forks. 

As the fmall moots' c, c, c, from the Hem, advance, the 
larger forked ihoots mould be cut out, as at d, d, d, to make 
room for them to be trained horizontally. 

Fig. 2. 

Is an old branch of an apricot trained up according to the 
old method, leaving above three-fourth;; of the wail naked. 
Such branches ihouli be cut down as near to die place where 
the tree was fir tt budded as poffible, as at e, on purpofe to fill 
she wall with fine new wood. 



la 



( 2.5® ) 



EXPLANATION OF PLATE 2; 

Fig. 1. . 
An old hollow Green Gage Plum-Tree the fecond year 
after heading down. This tree was very much decayed, hav- 
ing only a lew inches ol found bark ; many of the roots be- 
ing alfo rotten and decayed, were cut off, and an incifion made 
at a, which produced a frefh root. 

b. The firft heading, clofe to a bud. 

c, c. The new wood and bark growing over the hollow 
part d, which is covered with the compofition. 

e, e, &c. Where the fecond year's heading was per- 
formed. 

f,f. Where the iore-right (hoots are cut off during the 
winter or fpring pruning. 

g, g, g, &c. The fruit buds for next year, as they appear 
after the lore-right moots are cut off, as atj,f> 

Fig. 2. 

A branch on a larger fcale, to (hew the manner of cutting 
thofe tore-right (hoots, which are full ot fruit buds. This 
fhould be done at k, h, but not till the fruit is (et; they after- 
wards form into dugs as below, in the fame figure. 

Fig. 3- 
An old branch pruned in the common way, covered over 
with canker, and producing only fmall weak (hoots, leaving 
ihe wall moltly naked. 



( 2 <5< ) 



..<>..-o....o....<>.. 



EXPLANATION OF PLATE 3. 

Fig. 1. 

An old hollow peach-tree, after the laft nailing in fum- 
iner, which had been headed down at a, four years ago. The 
hollow is covered over with the compofition, and now nearly- 
filled up. The heading muft always be done as near to a bud 
as poflible. 

b, b, &c. Where the forked branches are to be cut, when 
the fmall fhoots c, c, &c. are far enough advanced, that thefe 
may be trained horizontally. 

When a (hoot has (ingle fruit-buds to the top, as at d, it 
muft not be fhortened but laid in at full length ; or, if not 
wanted, it muft be cut clean out. 

Figl 2. 

A branch on a larger fcale. 

e, e. Are double flower-buds, with wood-buds between 
them : The fhoots fhould always be cut at fuch ; but never at 
a fingle flower-bud, as aty~; otherwife the (hoot would die to 
the next wood-bud ; and, if the pruning were done in a care- 
lefs manner, would endanger the whole (hoot: Thofe above 
f y are all wood-buds. 

Fig- 3- 
A branch of an old peach-tree pruned in the common 
way, which fhould be cut at g, and the young wood will foon 
cover the wall. 



[ 25 2 ) 



..<>„..<>.,.„<».■ 



Explanation of plate 4. 

,Mg. 1. 

An old cherry-tree headed down at c. Before this its 
branches were covered with the gum and canker, as Fig. 2. 

The fore-right moots mould he tucked in, as directed 
for pears, and at the iall of the leal, or in the month of 
February, they mould be cut at a : Thefe form the iruit-buds 
b, b, &c. all over the tree. 

c, c; &c* The cicatrices where the leading moot was 
headed in different feafons. 

d, d. The compofition applied where large limbs were 
cut off. 

Fig. 2. 

A branch of this tree before it was headed down. 

«, <r, £f?c. Branches injudiciouflv pruned in fummer j 
which brings on the death of the (hoot, and afterwards the gum 
and canker on the tree. 

f.J, &c. The gum and canker in the laft ftage, which 
corrodes the whole tree if not carefully extirpated. 



{ 253 ) 



EXPLANATION OF PLATE 5. 

An old cherry-tree, reftored from two or three inches of 
live bark, taken from the wall, and planted out as a dwarf 
itandard : Now very fruitful. 

a, a. The cicatrices where it was headed down the firft 
and fecond time. 

b. The hollow covered with the compofition, and now 
nearly filled up with found Wood. 



tl 2 M )] 



EXPLANATION OF PLATE 6. 

Fig. i. 

An old cankery apple-tree headed down four years ago, 
now bearing great plenty of fine fruit. 

a. Where it was firft headed down. 

b and c. Two wounds covered with the compofition, 
and now nearly filled up with found wood. 

The part of the trunk below a fhews the cankery flate of 
the bark ; which rough cankery bark mult always be pared off, 
otherwife it will infe£l the new. 

Fig. 2. 

A branch (hewing the method of keeping a regular fuc- 
ceflion of bearing wood. 

d. A branch, which has done bearing, to be cut at i, and 
which is fucceeded by the branchy"; when thatalfo is tired of 
bearing, it is to be cut at g f and will be fucceeded by the branch 
h ; and when that alfo is worn out, it is to be cut off at i. By 
proceeding in this manner, you will always be able to keep a 
regular fucceflion of fine bearing wood. 



( 3.55 ) 



EXPLANATION OF PLATE 7. 

This plate reprefents an old decayed pear-tree, with four 
ftems, which was headed down, all but the branch C, and the 
young wood trained in the common way, or fan-falhion. 

A, A, A. Young wood producing the fine large fruit B. 

C. An old branch pruned in the common way, having 
large fpurs {landing out a foot or eighteen inches, and produc- 
ing the diminutive, kernelly, and ill-flavoured fruit D, not fit 
to be eaten. 

The two pears B and D, reprefented in the plate of their 
natural fize, grew on the tree at the fame time.* 

a, a, a, &c. Wounds in the ftems of the tree, with the 
compoTuion applied, as they appeared when the edges of the 
bark began to grow over them. 

* I faw this tree, with the fruit on it, juft as they are here reprefented. 
The old ftump was fuch as one would have thought it impoffible to getyouDg 
wood from, yet I never law finer wood than that on this tree. 



( »56 ) 



EXPLANATION OF PLATE 8. 

Fig. 1. 

An old decayed Beurre pear-tree headed down at^, and 
reftored irom one inch and a half of live bark. 

a, a, a, &c. The fruit-buds tor the prefent year. 

b, b, b, &c Thofe forming for next year. 

c, c, &c. The toot ftalks of the fruit of laft year, on 
which are forming buds for bearing in the fecond year. 

d, d, &c. The fore-right moots as they appear before 
they are cut off at e, in the autumn or fpring pruning. 

d. The manner of tucking in the fore-right branches. 

f,f, &c. Cicatrices of the different headings, which 
caufe the leading fhoot to produce horizontal fhoots. 

g,g. Large wounds, having the compofition applied, 
dealing up. 

Fig. 2. 

An old branch of the fame tree before it was headed 
down, trained and pruned in the old way, with fpurs ftanding 
out a foot, or a foot and a half, from the wall ; and the rough 
baik, intefted with a deftruclive infect, which is defcribed 
and a. method of cure given, in chap. 28. Sec Coccus, and 
Plate £, Fig. 3. 



( 2 5 7 ) 



EXPLANATION OF PLATE 9. 

Fig, 1. 

An old Bergamot Pear headed down at the cicatrix a, 
taken from the wall and planted out as a dwarf ilandard. 

b. A wound, covered with the compofition, where a 
large upright moot was cut off, to give the leading fhoot free- 
dom to grow flraight. 

Fig. 2. 

The different appearances ol the infect fo deftruclive to 
pear-trees, mentioned in the Chapter on InfeBs, under the head 
Caterpillar. 

This infect is enclofed in a cafe, and, when fixed on the 
leaf on which it feeds, appears as reprefented at a, a, a, which 
is about its natural fize. 

b. The cafe magnified. 

c. The cafe, with the Infect in motion, magnified. 

d. The Infect magnified. 

e. The Moth. 

/. The Chryfalis. 
g. The Chryfalis magnified. 

Fig- 3- 
The coccus which infefts peach s nectarine, and pear-trees; 

a, a, a. The infect, the natural fize, on a branch of a 
pear-tree. 

b, b, b. The fame magnified.* 

* This is, moft afftiredly, the very infeft that deftroys the peach-tree in 
America, and the reader has nothing to do hut to look at the chaptei on in- 
fects, to know hew to kill the iniedt, and prel'erve the tree. 

K2 



( *5* ) 



•.<>»••<►.••••<>" 



EXPLANATION OF PLATE 10. 

a, a, a, &c. The young bearing wood of a vine trained 
in a Terpentine manner, with the buds tor the prefent year ap- 
pearing. Thefe (hoots are generally cut out in the winter 
pruning, as low as c, c t c, &c. to produce wood for next year. 

The (hoots b, b, &c. produce fruit in the ufual manner, 
alfo young wood for the following year, which muft not be 
topped, but only have the fide (hoots picked off. Two or 
three of the ftrongeft young (boots from eachof thofe^, b,&c. 
will be fufficient, and they muft be Laid in at full length. 



( 259 ) 



..«*.•.•<>■'.•<>••••«>■' 



EXPLANATION OF PLATE 11. 

Fig. i. 
Grafting in the rind, fhoulder-grafting, or crown- 
grafting. 

a. The (lock grafted. 

b. The manner otr?.ifing the bark to receive the cion or 
graft. 

c. The graft prepared for inferting. 

Fig. 2. 
Cleft-grafting, flock-gratting, or flit-grafting. 

d. The flock grafted. 

e. The flock prepared for receiving the graft. 
f. The cion ready for inferting. 

d, d, d. Different views of incifions made for the pur- 
pofe ot obtaining young wood. 

e. A young fhoot coming out at the lower part of the 
incifion. 

Fig- 3- 
Whip-grafting, or tongue-grafting. 
g. The flock grafted. 
h. The flock prepared. 
i. The graft prepared for inferting; 

Fig. 4- 
Inoculating or budding. 

k. The manner of making the incifion in the bark. 
/. The bud inferted, and the bark laid over it. 
m. A fhoot fhewing the manner of cutting off the buds. 
n. A veiTel with a little loam, covered with wet mofs, to 
flick the lower end of the fhoot in, to keep it moift till ufed. 

o. A bud taken off and ready for inferting. 



( 260 ) 



..<>■ .<,,....<>„,.<!».. 



Fig. 5 and 6. 

Inarching, or grafting by approach; 

p. Grafting on a ftock in a pot. 

q. Grafting on a (lock growing near the tree from which 
it is to be grahed on. 

r, s. The (hoot and ftock prepared. 

t, t. Two branches inarched where the natural ones had 
failed, now properly united with the body of the tree ; the 
lower parts being cut off". 

u, u. Two branches lately inarched for the fame pur- 
pofe, and when properly united with the ftera, are to be cut 
off at u, u, u, u. 

zv, x. The manner of preparing the ftock and graft. 

v. A natural (hoot coming out where the branch was 
inarched the preceding year. 



C a*! J 



»<►....<>..,.«>•--»-• 



EXPLANATION OF PLATE 12. 

This plate reprefents an old ftunted oak, which was head- 
ed down about fix years ago. At that time it was full of 
wounds and blemifhes, now nearly healed. 

a, The place where the tree was headed, afterwards cov- 
ered with the compolition. 

b, b t b. Three young moots produced fine heading ; 
there were feveral others, which were cut down as they ad- 
vanced in growth ; the two remaining fide ones are alfo to be 
cut down, and only the middle one left, which will in time 
cover the wound a, and form a proper tree. 

c, c, c. Remains of the old wound, covered with the 
compofnicn, and now almoft healed up. 



( 26* ) 



..<>....<> ■v.o.. ■<>■■ 



EXPLANATION OF PLATE 13.- 

Fig. 1 & 2. 

Two different views of a tool for cutting out the dead and 
decayed parts of hollow trees. It has two wooden handles 
which may be of any convenient length. 

Fig. 3 &? 4. 

Two views of another tool, with one handle, for cutting 
out dead wood. This is made narrower than the former, and 
is to be ufed in places where Fig. 1. cannot be admitted. 

5. A triangular chifel, for cutting grooves or channel* 
to carry off the water from the hollows of the trees. 

6. A tool reprefenting an adze on one fide and a hatchet 
on the other. 

7. A large chifel. 

8. A large gouge. 

9. A fmall faw, with double teeth, thin on the back, for 
cutting off fmall branches, &c. 

10. A knife with a concave edge. 

il. A tool in form of a fickle, without teeth* This is to 
fcrape fiems and branches of trees on the fide next the wall. 

12. A pruning knife with a convex edge. 

13. A tool in fhape of a curry-comb for fcraping mofs, 
Sec. off the ftems and branches of trees. One of the fcrapers 
has teeth ; the other is plain. The back of this tool, and the 
edges of the fcrapers, are a little concave. 

14. A larger double-toothed faw for cutting off large 
branches. 

15. A fmall pruning knife with a convex edge. 

16. A large chifel with a flrong plate of iron fcrewed on 
upon the face of it, like a double iron for a plane, to prevent 
its running in too far where the tree is crofs-grained. 

N. B. Thefe tools have handles of different lengths, to be 
ufed as occafion requires. 



INDEX. 



A. 



Ac 



XARUS, on Trees, how to deftroy, 186. 
on Melons, how to deftroy, 187. 
ALMONDS, different forts of, 129. 
Propagation of, ibid. 
How to prune, ibid. 
Planting of, 130. 
How to preferve, ibid. 
ANTS, how to deftroy them, 197. 
APHIDES, defcribed, 184. 

How to deftroy, ibid. 
APPLES, different forts of, 49. 

What fort of trees to choofe, 57. 

Heading of Dwarfs, 58. 

Heading down old trees, ibid. 

Hollow trees, how to be treated, 59. 

Trees that are very cankery, or have ill-formed heads, fhould be 

headed down, ibid. 
Pruning of Apple-trees, ibid. 
' The advantage of heading down young trees in the Nurfery, 6s. 
Of borders and crofs walks, ibid. 
How to improve the foil, 62. 
Manure for Apple-tress, ibid. 
Grafting of old trees, 63. 
Ufe of the compofition in grafting, ibid. 
APRICOTS, different forts of, 14. 

Proper trees, preparing the borders, and planting, 16. 

Heading and training, ibid. 

Shortening the horizontal moots, 17. 

Old and decayed trees, how to manage, ibid. 

Injuries fuftained by cutting or breaking offlarge branches, hovr 

to remedy, ibid. 
Canker to cure, ibid. 
Topping young (hoots, 18. 



264 INDEX. 

APRICOTS, pruning, t8. 

Objections to autumnal pruning, Ibid. 
Beft forts for ftandards, ibid. 

B. 

BARBER.RIES, different forts of, 120. 

Railing and pruning of Barberries, ibid. 
BIRDS, to preferve fruit from them, 201. 
BLIGHTS, what they are, and remedies for them, 181 to IS 
BOMBYX, how to deftroy, 196. 
BUDDING, how performed, 150. 

Obfervations on budding, I54. 

Ufe of the Composition in budding, 155. 



CANKER, the defcription and caufes of it, 1 7 J. 

Does not arife from the nature of the foil, 1 76. 

Does not proceed from the roots to the branches, but from the 

branches to the roots, ibid. 
To cure the Canker, ibid. 
CATERPILLARS, how to deftroy, 19a. 
CHERMES, how to deftroy, 195. 
CHERRIES, different forts of, 4f. 

Planting of them, 44. 

Heading down, its advantages, and how performed, ibid. 

Incifions for producing new wood, 45. 

The Canker in Cherry-trees, how to cure, ibid. 

The bad effc&s of the common way of pruning, & a remedy, ibid. 

Heart Cherries, how to prune, train, &c. 46. 

Large Cherry- trees at Afhted-Paik, Surry, ibid. note. 

Manner of treating trees that produce fpurs, ibid. 

Advantages of the new method of pruning and training, 47. 

Headiug down of old trees. 48. 
CHESNUTS,different forts of, cultivated in England, 134. 

Excellent timber, ibid. 

Great Chefnut of Tortworth, ibid. 

Several large trees at Afhted Park, near Epfom, 135. note: 

Propagating of, ibid. 

Gathering, and keeping of Chefnuts in winter, ibid. 

Sowibg, and management of Chefnuts in the Nurfery, 136, 

Planting out, ibid. 

Heading down, 137. 
CICADA, to deftroy, 196. 



INDEX. &6£ 

COCCUS, defcription of the Coccus, 189. 

How to deftroy the Coccus, 190. 

A new tribe, fiift appearance of them in England, ibid. 
COMPOSITION, directions for making and applying it, 229. 

Additional inftruclions, 23 1. 
CURRANTSi diff^ent forts of, 113. 

BU'-k Currants good for Coughs and Colds, ibid, note* 

Propagation of Currants, 114. 

Planting of, ibid. 

How to have an early crop, ibid. 

Pruning of, 115. 

To prcferve them from infects, ibid. 

Suckers muft be flocked up, 116. 



f ARWIGS, to deftroy, 197. 



¥. 



JIGS, different forts of, 97. 
Railing of, 99. 

Pruning and draining of Fig-Trees, ibid. 
Sheltering them in winter, 100. 
Cautions about uncovering, 101. 
To forward the ripening the Figs, ibid. 
Leaves, and foot-ftalks of late fruit to be taken off. ibid. 
Training, and the diftance at which Fig-Trees fliould be planted, ibi<t a 
Of fhelteting ftandard Fig-Trees troni froft, 103. 
Heading down of Fig-Trees, ibid. 
Figs may be dried for winter ufe, ibid. 
FILBERTS. See Nuts. 
FLIES. See Wasps. 

FRUIT- ROOM. See the following Article. 

FRUIT-GATHERING. The time and manner of gathering Apples and 
Pears, and of carrying them to the Fruit- 
room, (69. 
Of fweating, and laying up Apples and Pears oa 

the fhelves, 170. 
How to keep them in bafkets, 172. 
And in jars, ibid. 
Of packing fruit for carriage, ibid. 

G. 

GARDEN, a proper fituation for one, 156. 

How to fhelter it by clumps, ibid. 

La 



*66 INDEX. 

GARDEN, of crofs rows of Fruit Trees for (heller, J $7. 
Of hying out a Garden, ibid. 
Soil, 158. 

Form anJ fize, ibid. 
Slips, outfide of the wall, ibid. 
Chevaux de frize, for paling, ibid, ttete. 
Of watering a Garden, 159. 
Quarters and Walks, 160. 
Draining, ibid. 
Borders under the walls, ibid. 
The Melon Ground and Pits, 171. 
Map of a Garden proper to be had, 172. 
Of Garden Wall , ibid. 

gathering of fruit i see Fruit-gathering. 

GOOSEBERRIES, different forts of, with the weight of a great many newocw 
from Lancafhire, 107. 
Propagation and Planting of Goofeberries, 108. 
Pruning, 109. 
Great attention paid to the Cultivation of Goofebeniet 

about Mancheflcr, 100. 
Of early and late forts, ibid. 

Method of deftroying Caterpillars on the bufheJ, il». 
©RAFTING, definition, &c. of Grafting, 142. 

On the choice of Grafts or Cions, 143. 
Choice of Stocks, 145. 
Tool* neceffary in grafting, ibid. 
Grafting Clay, ibid. 

A compofition of Bees-wax, Sec. inftead of clay, 14^. 
Different way6 of Grafting, ibid. 
"Grafting in the rind, or fhoulder-grafting, 147. 
Cleft-grafting, ibid. 

Whip-grafting, or Tongue-grafting, I4S. 
Grafting by approach, ibid. 

Obfervations on Grafting, and the advantage of ufing thePlafUi- 
Compofition inftead of Clay, 149. 
SUM, a d'tfeafe in Fruit Trees, how to cure, 179. 

H. 

HONEY-DEW deferred, 18 1. 

How to be treated, ibid. 



INOCULATION. See Bodtin*. 

INSECTS. See Ap«is, Ac arus, Coccus, &c. 



INDEX; s^7 

L. 



LIME-WATER, how to make, 185. 
It6 ufe, ibid. 



M. 



MANURE for Fruit Trees, 63. 
MEDLARS, different forts of, log. 

Manner of treatment, Hid. 

Should be planted at a diltance from apples and pears, ic£. 
MICE, how to deftroy, 201. 
MILDEW, what it is, 180. 

Remedy for it, Hid. 
MOSS, to deftroy, and prevent from growing on Fruit Trees, i€j. 
MULBERRIES, when introduced into England, 122. 

Large ones at Sion Houfe, Priory, and Cbeliea, ibid. 

Treated of by Gerard in 1597, ibid. 

Sorts cultivated in England, 123. 

Their propagation, ibid. 

Planting of, 124. 

Pruning of, ibid. 

Of Defetts and Difcafes, and renovating old trees, isg. 

N. 

NECTARINES, different forts of, 38. 
Management of, 39. 
Greatly infefled with Earwigs, &c. 40, 
Thining the fruit and picking off the leaves, Hid. 
How to prolong the fuccefiioo, ibid. 
NUTS AND FILBERTS; different forts of, 131. 
Propagation of, iiid. 
Training, 13*. 
Keeping of, in winter, ibid. 

O. 

• BSERVATIONS on the Difeafes, Defers, and Injuries of Fruit and Foreft 

Trees. Publiflied by order of Government. Introduce 

tion, 205. 
What led to the difcovery of the composition, 206. 
Enquiries <.f (he Commiffioners on the EfFe&s of the Compo- 

fitioo, ibid. 
Mr Nichol's Efiimate of damaged Timber brought into 

Portfmouth Dovk, 207, note. 
Genpral Observations on the Difeafes of trees, 3,10. 
On the Management of Foreft Trees, an. 



268 INDEX. 

OBSERVATIONS, fiift trial of the Compofition on Foreff Trees, jja. 

Of raifing young timber from old root? or flump:, 2'4« 
Correfpondence with the CommiffKners of the Lai.d Reve- 
nue, a 1 9. 
A Letter from the Commiflioners to the N- burner: aid C 'en- 
tlemen appointed bv Parliamrnt to examine the lixperl- 
ments in Kenfington Gardens. 2/4 
Report on the above examination, 29.6. 
Direc~ti"ns for making and applying ihe Competition. 229. 
Additional DneCtioos for m. king and applying the Compe* 
Cti n, and for preparing tiie Tree , eipecially hullow 
ones, for receiving it, 131. 
Snccefs of feveral Ex, eriments fince rubl.fhing the Obl'erva- 

tions, &. 235. 
The beft metlv d of raifing Oaks. 237. 
Of planting Chefnu's for Cople-Wood, 238. 
Letters attefting the efficacy of the Compofition in different 
climate, 440. 
©RANGE-TREES, direft-ons for heading down, 245. 
ORCHARD, its fituation, fize, and foil, 154. 
Proper trees, ibid. 

Preparing (he ground for planting, i6"5. 
Planting, 166. 
Of draining a w?t foil, 157. 
An annual Wafli for trees, ibU. 

9 AFILTO, how to deftrov, ictf. 
FEACHES, different forts of, 17. 

Of the foil, and borders for Peaches, 3?, 

Draining a wet foil, 32. 

A four wet clay, how to treat, ibid. 

Of t.ie cho>ce of Pe^ch-Trees, ibid. 

Preparing the Borders and planting, ibid. 

Heading, tupping, pruning, and training, 33. 

Pruning and training of old Trees, 35. 

Of making incifions, ibid. 

The Canker, ibid. 

The fuperfluous fhoots to be rubbed off, 36. 

Of thinning the fruit, ibid. 

The great advantage of ufing the Compofition, ibid. 

Of watering and mulching, ibid. 

Of picking off the lea>es, 37. 

To procure a regular fucceffion, ibid. 



INDEX. hty 

PEACHES, forts for North and Eaft afpects, ibid. 
PEARS, different foits of, 65. 

Choice of trees, and planting, 74. 

Pruning, ibid. 

Cankery »ce6, how to treat, 75. 

Experiments on unfruitful, old, and decayed trees, ibid. 

A comparative Itatement of the p.--. duce of trees, by the old and new 
way of pruning and training, ibid. 

Defcription of an old Beurre Pear- Tree reftored from 1 i-j inch of 
found baik, 77. 

Of training trees that are headed down near to the place where they 
have been gtafted, ibid. 

Of the Canker an>i its remedy, 78. 

Shortening the fore-right (hoots, ibid. 

Of decayed and rotten roots 79. 

Trenching (he borders, ibid. 

The proper de ; th of mould, ibid. 

How the uees ought to be treated in a clayey foil, ibid. 

Proper frrull crops for winter and fpring, ibid. 
PHALENiE, how to deilroy, 195. 
See Bombyx, 196. 
POISON, for Vermin. See Rats and Mice. 
PLUMS, different forts of, 19. 

Choice of Trees, rLanagement of the Borders, acd Planting, ai. 

Head-down, %l. 

Diftance at which Flum-Trees (hould bo planted, ibid. 

Training and fhortening the leading (hoot, ibid. 

Preparing Wall Tiees for Standards, and tranfplanting them, Hid. 

Trenching the Borders, 23. 

Of Standards in Orchards, and Dwarfs in Gardens, ibid. 

Of Crofs-rows in Gaidens, ibid. 

Of pruning and reOoring old and decayed trees, 24. 

Of fore-riglv (hoots, 2.5. 

Sheltering from frofts and cold winds, ibid. 

The Compofition ought always to be applied after the knife, ibid. 

Of thinning the fruit, ibid. 

Q~ 

QUINCES, beft fort of, for the kitchen garden, 1C3. 

Propagation, planting, and pruning of them, ibid. 

Rough bark, and baik bound trees, 104. 

Should be planted at a diftance from apples and pf are, ibid. 



%1 q INDEX. 

R. 

RASPBERRIES, different forts of, 119. 

Propagation and planting, ihiJ. 

Watering and flaking, 120. 

Pruning, ibid. 

The time they will continue in a bearing ftate, ibid. 
R\TS, how to deftroy thtm, 109. 



SERVICE, different forts, 116. 

The Cultivated Service, Hid. 

How propagated, ibid. 

Training and pruning, ibid. 

The Wild Service, or Mountain Aih, lim- 
its propagation, ibid. 

Training, ibid. 

The Maple-leaved Service, ibid. 

Its propagation, training, 128. 
SLUGS, to deftroy, 198. 
SNAILS, to deftroy, ibid. 
SPHINX, to deftroy, 196. 
STOCKS for grafting on, the choice of, 146. 



THRIP5, how to deftroy, 195. 
TRANSPLANTING, of old trees, 43 and 14. 

TREES. For the management of Fruit Tree., fee Apples, P*a*b,PlUmi,*c. 
Foreft Trees, how to manage. See " Obfervations on the Difcalei, 
Defefts, &x. of Trees." 

TRAPS for catching Vermin. See Rats and M» ce. 

I 

V. 

VEGETAELE MOULD, how produced, 63. 
VINES, dfferent forts of, 81. 

Of propagating Vines from feed, 85. 

from cuttings, 86". 
from layers, 88. 

Of choofing Vines from the Nurfery, ibid. 

Experiments and Obfervations on training and pruning of Vines, 8*. 

Directions for training and priming, 91. 

Ufc of the Completion after pruning, 94- 

Dire&ions for watering Vines, ibid. 

Of preferring Grapes from Flies, Wafps, &c. 95- 

Of picking off the leaves, 96. 

Gathering and preferring Grapes in winter, ibid. 



INDEX. %ft 

w. 

WALNUTS, different forts cultivated in England, 139. 

Propagation and treatment in the Nurfery, ibid. 

Planting out, ibid. 

Trimming, 140. 

Walnut-trees excellent timber, ibid. 

Lsavesof, ferviceable iu deftroyicg Slugs, 141. 

Method of keeping Walnuts, ibid. 

Value of Walnut-trees at Beddington Park, annually, ilid f 'nite. 
WASH, annual, for trees, 243. 
WASPS, to deftroy, 198. 
WATERING, directions for watering trees, 50. 

See alfo Mildew, Aphis, Acarus, &c, where directions are 
given for watering under different ciicumflances, 



[The Editors in this place avail them/elves of the opportunity 
offubjoining the following Communication, obligingly pre* 
fented by Peter W. Yates, Efq. containing his Ob/er- 
vations on Mr. Forty th's Treati/e, &c.~\ 



Messrs. DANIEL & SAMUEL WHITING. 

GENTLEMEN, 

/igreeable to your requeft I now furnifh you with 
fome of my obfervations on Mr. Forjytlis method of cul- 
tivating and managing Fruit Trees, and his remedy for cur- 
ing their difeafes, &c. 

About feven years ago I obtained his Treatife, (the 
London edition of 17,91.) This contained his obfervations 
on the difeafes, &c. of fruit and foreft trees, with an account 
of his method of cure. Since which he has publifhed a 
pew edition, to which are added his obfervations upon their 
culture and management. 

Before the receipt of this pamphlet I had for feveral 
years been at Gonfiderable trouble and expence to procure 
fome of the befl fruit trees, viz. Apples, Pears, Peaches, 
Cherries, Plums, Apricots, and Neclarines. I devoted as 
much time to their cultivation and improvement as my pro- 
ieffional purfuits would permit. By grafting and inocu- 
lating, I increafed and multiplied my original flock until 
my country feat was abundantly fupplied. But when they 
commenced bearing, and when I expecled to reap and en- 
joy the fruits of my labor, I difcovered that they became in- 
fecled by the canker, a difeafe incident to fruit trees. It 
generally, and almoft without exception, appeared on the S, 
W. fide of the body or trunk of the tree. The bark of the 
infe&ed part at firft appeared dark, and at length rough, 

M 2 



( 2 74 ) 

wrinkled, cracked and dead : the infeclion annually increas- 
ed ; it communicated to the alburnum or fap-wood, next to 
the heart- wood ; the circulation of the lap-juice was ob- 
ilru61ed ; it gradually diminifhed ; it flagnated, and the tree 
periihed. To what caufe to afctibe it I did not know. I 
perufed, but in vain, every treatife upon Horticulture and 
Fruit Trees that I could procure, 1 knew or no remedy ; 
but determined to make fome experiments. I cut out the 
defe&ed parts ; nature foon formed a callus, or lip, encom- 
pafTing the wounds. This proved beneficial, but not effec- 
tual : it retarded, but did not prevent mortification and death. 
Another expedient was, amputating fome of the branches 
on the N. E. fide of the trees, in order to lighten them in 
that quarter ; and promoting thofe on the oppofite fide, in 
order to prote£l the trunk from the hot rays of the meridian 
fun. This proved advantageous, but gave the trees an 
unfightly form. I difcontinued that practice on the re- 
ceipt of Mr. Forjytk's Treatife, the perufal of which afford- 
ed me both fatisfa&ion and aflonifhment. To renovate dif- 
eafed trees fafl haftening to decay, and to increafe the quan- 
tity and meliorate the quality of the fruit, in the way by 
him prefcribed, feemed to me almoft incredible ; but as in 
the animal kingdom defperate remedies are ibmetimes ap- 
plied to cure defperate difeafes, and the fkilful furgeon will 
amputate a limb to fave the body, I was induced to attempt 
it in the vegetable kingdom, and therefore hefitated not a 
moment to make the experiment. I purfued the mode of 
procefs prefcribed by Mr. Forjyth. One of my firft exper- 
iments was in May, 1796, on a young bearing (Boncretien) 
Pear-Tree, the bark whereof, as well as the alburnum or fap- 
wood and the heart- wood, were dead from the ground up- 
wards about five feet. I cut away all the dead part, leaving 
nothing but the bark on the oppofite fide, and applied the 
eompolhion. The effecls were foon vifible ; The external 



( *75 ) 

part of the wound (which compofed about the one third part 
of the*trunk) was in a lew days furrounded by a callus or 
lip.which continued to encreafe until the fap-flow was ob- 
ftru&ed and ftagnated by the next autumnal f roil ; but by 
the fubfcquent annual flow or the juices, the callus increaf- 
ed, fo as to fill the wounded part with new wood. The old 
and new wood united, and is covered with new bark. 

I forbear giving a particular detail of any more indi- 
vidual inftances; let it fuflice for me to fay, that I at the 
fame time, made fimilar experiments on fome Plum, Cher- 
ry, Peach and Apricot-Trees, and have annually, in the 
vernal months, continued the operation on fuchof my fruit 
trees as became infected. Some of which are almofl; healed, 
and others in a progreffive date of improvement. Nor has 
anyonecafeof failureoccurred where all the defective wood 
was carefully extirpated and the compofition duly applied. 

I am therefore fully fatisfied, that Mr. For/ytk's rem- 
edy affords a radical cure for difeafes, defects and injurie* 
in all kinds of fruit trees ; and that it may with equal fuc- 
cefs and advantage be applied in this climate as in England.* 
But whether in a more northern or fouthern latitude, an al- 
teration in the confidence of the compofition, may or may 
not be requifite, in order to fuit the extremes of heat and 
cold, time and experience will demonflrate. 

Encouraged by thefuccefs of thefetrials and experiments, 
I have made it a practice, in pruning my fruit trees, efpeci- 
ally where large amputations are made, to apply fome of the 
compofition to every wound ; it prevents the exuding of the 
vegetable juices through the wounded parts ; it aids and pre- 
cipitates the healing of the wounds ; promotes the vigor and 
health of the trees, and adds to the fize and flavour of the fruit. 

This difeafe or canker, has been afcribed to various 
caufes, (but generally to the foil or quality of the ground,) 

* The climate is various ia different countries under the fame paral- 
lel of latitude. 



( 87<S ) 

wliich it is unneceffary here to enumerate. But It feems 
extraordinary that the fruit trees in this climate are almoffc 
invariably infected on the S. W.Jidt of the trunk or body 
of the trees. There it generally commences, and continues 
to increafe annually until the infeftion is communicated to 
the limbs. It I might be permitted to hazard an opinion, I 
would account for it as follows : 

That it is caufed by the hot rays of the meridian fun, 
Which in that dire&ion is moft powerful, and ftrikes the tree 
nearly at right angles. The fouth fide of trees grows f after, 
ior there the vegetation is more rapid, than the north : this 
may be feen by the concentric rings of a tree when cut or 
fawed into logs. Fruit trees generally incline to the N. E.* 
Which expofes their trunks to the influence of that lumina- 
ry in the fpring, when the fap-juice is fubjeft to alternate 
freezing and thawing. The motion of the fap (which af- 
cends in the vernal months in all deciduous trees) is accel- 
erated by the hot rays of the fun at fouth- weft* It is re- 
tarded and flagnated in the cool of the nights, whereby the 
irritability of the vegetable vefTels is decreafed for want oi 
a fufficient ftimulus of heat ; and by this alternate thawing 
and freezing of the fap-juice (and particularly on the S. W. 
fide of the tree where the fun's rays are moft powerful] the 
Vegetation is at laft deftroyed, and mortification enfues. 

As a preventative, I have in a few cafes debarked for- 
eft trees, and with a coat or furtout of that bark covered the 
trunks of fome of my fruit trees, in order to fhelter them 
from fevere froft and the intenfe heat of the fun, and have 
lound it fuccefsf ul; 

It feems from Mr. ForfytKs treatife (and indeed from 
all the others which treat about inoculating or budding 

* Wefterly winds are moft prevalent as well as moft powerful in this 
Climate. Thofe from the eaftward are feldom, and not fo forcible. Ficm 
tkis caufe it is probable that the trees receive this inclination. , 



( *77 ) 
of fruit trees) that inoculation is, in England, pei formed in 
the J'ummer and in no other feafon of the year. To fatisfy 
my curiofity, I have made the experiment in the fpring, 
when the fap-juice is in full motion, and have found it to 
fucceed ; but the infertion of the bud is more difficult than 
to do it in the Cummer feafon. A tree thus inoculated will 
bear fruit one year fooner than one budded in the next fum- 
mer feafon, and as foon as one budded the fummer preceding. 

I have not read any author who attempts to trace the 
art of grafting and inoculating to its origin. Parfdnfon 
(who wrote a large treatife on Horticulture, &c. in the year 
1626) mentions them both, but is filent as to the period 
when the practice commenced. However uncertain we 
may be as to its origin, we are well convinced of its vaft 
utility and advantage Seedling apple, pear and plum trees 
will not, by feveral years, flower or bear fruit fo foon as thofe 
which are grafted or inoculated ; befides, the fruit of trees 
raifed from feed is liable to perpetual variation, but grafting 
as well as inoculating, does invariably produce the fame kind 
of fruit as the parent tree from which the graft or bud is taken. 
I have not difcovered in my praftice, nor read of an inftance 
where this communication of juices from the graft or bud 
of one tree, to the ftock of another, or from the flock to the 
graft or bud, has ever varied the fruit of either of them. 

The operation, if we may be permitted to compare 
vegetable to animal reprodu&ion, refembles a fimilar one 
upon animal bodies, as where a tooth, extra-Sled from a per- 
fon's head, is inferted in that of another; or it may be 
compared to the joining of the head part of one polypus to 
the tail part of another. Thefe parts (compofed of two half 
polypi) being kept for a time in contacl with each other, 
will unite and become one animal. 

Although gralting and inoculating have been praflif- 
ed for at leaft two centuries, it feeros not as yet to have 
been difcovered whether the graft or bud gives or takes any 



i ;>7*. )■ ■ 

property to or from the tree or flock in which the graft or 
bud is inferted: Philofophy has not hitherto folved this ar- 
canum. 

Mr. Forfyttis treatife is well calculated to roufe the 
care and attention of gentlemen on this fide of the atlantic 
to the cultivation and management of fruit trees. "What 
affords a more agreeable repaft than good and wholefome 
fruit ! It is one of nature*s noblefl gifts, affording not only 
comfort, but alfo contributing to the luxury of man. 

The practice of grafting and inoculating in America 
is but of modern date. It was introduced by Mr. Prince, a 
native of New- York, who ere£led a Nurfery in its neigh- 
bourhood about forty years ago. But fince the late Ameri- 
can revolution, others have been inftituted in this and fome 
other parts of the United States. Mr. Living/ion has late- 
ly eftablifhed one, not far from the city of New-York, 
which can vie with fome of the moft celebrated ones in 
Europe. May he, and others, who have undertaken in 
that ufeful branch of bufinefs, meet with encouragement and 
fuccefs. Nothing in the extenfive field of Horticulture 
can afford more agreeable amufement or yield more folid 
fatisfaction and advantage. 

To the neglecl of pruning fruit trees in due feafon, 
and the unfkilful manner of performing it, may, in a great 
meafure, be afcribed the bad and unfruitful flate of fome 
of the orchards in America. This inattention and mifman- 
agement, and efpecially the not amputating dead limbs, and 
extirpating all infe&ed parts of fruit trees, fubjecis them to 
difeafe mortification and death. 

An unpruned tree, left in a natural flate, will bear fruit 
fooner than one that is pruned; for by pruning, the parts 
below the lopped or amputated branches, become vivipar- 
ous, and produce new leaf-bxx&s, which require feveral years 
before they will acquire fufhcient maturity to generate 



( z 79 ) 

Jlower buds to produce an oviparous progeny ; but unprun- 
ed trees grow and look irregular and unfightly ; nor is their 
fruit to be compared to that oi trees properly pruned and 
managed, in order to afford them a more equal advantage of 
the fun and air, by means whereof they will produce fruit 
better in fize and quality. 

To autumn and winter pruning may be attributed the 
difeafes and rapid decay of many fruit trees in feveral orch- 
ards ; for then the fap-flow is on the decline, and flagrfeted ; 
the wounds are expofed to the inclemency of the weather, 
which produces canker and mortification, and they periih. 
The practice of pruning in the fpring, when the fap juice 
is in brifk motion, is preferable to any other feafon of 
the year. Mr. Forfyth's reafons for this, are, in my 
opinion, forcible and conclufive. 

The worfl enemy of the animal tribe, which fruit trees 
in thefe parts have to encounter, is the Caterpillar. I have 
formerly, and fur feveral fucceffive years, early in the morn- 
ing, while they were confined to their nefl or web, taken 
them off and deflroyed them. By a repetition of this prac- 
tice two or three times, for two or three weeks fucceflive- 
ly, they were totally deflroyed : but of late I have difcov- 
ered a more eafy and expeditious method, and which effec- 
tually anfwers the purpofe. Take a handful ot Wormwood, 
one of Rue, and two of Virginia Tobacco, (a fufHcient quan- 
tity of Tobacco alone will do, but not fo well,) boil thefe 
together in about two pails full of rain water for near half" 
an hour, flrain it through a cloth, and with this liquor 
fprinkle the trees. I perform this with a barrow-engine : 
but the operation fhould be performed when the caterpillars 
or worms have left their noclurnai nefl or web, and are dif- 
perfed on the trees. Repeat the operation, two or three 
times, they will drop down and expire. 

In this cold climate, where fruit trees are expof- 



f 280 ) 

ed to injury by froft, we are frequently deprived of our fruit, 
or the trees afford but a fcanty crop. This might perhaps be 
prevented, if the vegetation could be retarded until the dan- 
ger of the vernal frolt was pad, by affording fhelter to the 
trees. The fruit on walls and efpaliers might be thus pro- 
tected, but as to flandard trees, it would be laborious and 
expenfive. I have attempted feveral expedients, none ot 
which proved effectual. The making of fmokes with tan in 
the evening, and continuing them during the courfeot the 
night, has been my practice. Thefe fmokes are to be 
watched, to prevent their blazing, and fhould be made on the 
North or North-Weft fide ot the orchard, to protect the 
trees from the cold winds arifing from that quarter. The 
making of ftraw conductors, or of woollen yarn (fattening 
one end round the body and fome of the limbs ot the trees, 
and fufpending the other end in a pail or tub of water) has 
been recommended; but not having made a fair experi- 
ment ot this kind, I cannot prefume to fay whether it 
would prove fuccefsful or not. I have long entertained an 
opinion that an orchard expofed to the north, where the 
ground, in the fpring of the year, continues longer bound 
by froft, which retards the vegetation, would be preferable 
to one bearing an eafterly or fouthern afpeft, where the fap- 
juice is fooner in motion, and accelerated by the rays of 
the fun. 

I had contemplated to communicate the preceding ob- 
fervations (with fome others on Horticulture, &c.) to the 
Agricultural Society of this ftate, whereof I am a member ; 
but if you fhould deem them of any fervice, you may pub- 
lifh them by way of appendix to the new edition ot Mr. 
Forjytlis Treatife, which you have now in the prefs. 
I am, gentlemen, your moffc 
Humble Servant, 

PETER W. YATES. 

Jtfyany, September, 1803. 







~~:?pr ' >> 




,r->i>i 









J^J^»®i r> vyt>;!3» Z> - 



... • i. ■■..,. --■ 









m^ 









:» 



7> 



2l2>oj>^ ,;>,■., vft>r_3»>, 



15? 

ESS! 



MJ^ 









;.-^v.T 






I TO^ 












i>'":""'3>- -">""■ v-sr 












3 ixra 3>?;3>?_ 






i3HfcadS 







vry>2^>r::- 



32--'~r.-''12^=?"^ 






: 



■:■■■' : ;■; ■ 

■ .. 
; ■- - 









i ">">: ' - -~?> 






~>u>: 






• - r 



' '- 



5*^grsHr^ W& d^K» W 



